Sopapilla Cheesecake Bars

Sopapilla Cheesecake Bars

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An easy cheesecake recipe following a cinnamon-sugar sopapilla crust.

The ingredient of Sopapilla Cheesecake Bars

  1. 1 package refrigerated crescent roll dough 8 oz. per package, for bottom crust
  2. 3 packages cream cheese 8 oz. per package, room temperature
  3. 1 1/2 cups granulated sugar for filling
  4. 1 1/2 teaspoons vanilla extract
  5. 1 package refrigerated crescent roll dough 8 oz. per package, for pinnacle crust
  6. 1/2 cup butter melted
  7. 1/2 cup granulated sugar for topping
  8. 1 teaspoon cinnamon

The instruction how to make Sopapilla Cheesecake Bars

  1. Preheat oven to 350u00b0F.
  2. Roll out crescent roll dough to cover the bottom of a 9x13-inch baking dish.
  3. Beat cream cheese, sugar, and vanilla in a large bowl with a hand mixer, or in a stand mixer fitted with the paddle attachment, until smooth.
  4. Spread cream cheese filling over crescent roll dough in baking dish.
  5. Roll out crescent roll dough and place over top of cream cheese. Tuck sides of dough into dish.
  6. Drizzle melted butter evenly over crescent roll dough.
  7. Mix sugar and cinnamon together in a small bowl and sprinkle over top of melted butter.
  8. Bake for 45 minutes, until dough is browned all over.
  9. Check to see that bars are done. Remove from oven or add time as needed.
  10. Cool at room temperature for 1 hour before serving.
  11. Serve or keep in an airtight container for 3 days.

Nutritions of Sopapilla Cheesecake Bars

calories: NutritionInformation
carbohydrateContent: 390 calories
cholesterolContent: 36 grams
fatContent: 80 milligrams
proteinContent: 27 grams
saturatedFatContent: 3 grams
sodiumContent: 16 grams
sugarContent: 240 milligrams
: 35 grams

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