Sopapilla Cheesecake Bars
- jbromaine
- Nov 29
- 2 min read
Ingredients
2 (8-ounce) cans crescent roll dough (such as Pillsbury)
2 (8-ounce) packages cream cheese, at room temperature
1¼ cups/250 grams granulated sugar
1 teaspoon vanilla extract
½ cup/113 grams unsalted butter, melted
3 tablespoons ground cinnamon
Instructions
Heat the oven to 350 degrees.
Unroll 1 sheet of dough (from 1 can) to cover the bottom of an ungreased 13-by-9-inch glass baking dish. Press the perforations together to seal.
Using an electric mixer, beat the cream cheese and ¾ cup/150 grams sugar in a bowl on medium speed until smooth, about 2 minutes. Beat in the vanilla. Spread the cream cheese mixture over the dough in an even layer.
Carefully unroll the second sheet of dough over the cream cheese mixture. Pinch the perforations together to seal.
Pour the melted butter evenly over the top, making sure no surface area is left untouched. In a small bowl, mix the remaining ½ cup/100 grams sugar with the cinnamon, then dust over the melted butter.
Bake until the edges are set, 35 to 40 minutes. When gently shaken, the cheesecake should wobble only slightly at the center. Let cool for 30 minutes, then refrigerate for another 30 minutes or overnight. It’s important to chill the cheesecake or it will be too soft to cut.
Run a knife under hot tap water and dry. Slice the cheesecake into 1-by-1-inch pieces (or another size if you’d like), running the knife under hot tap water and drying between cuts. Refrigerate in an airtight container for up to 3 days until it’s time to serve.
Description
This is very easy to put together and people were gobbling them up.
Servings
About 100 1-inch pieces per the recipe. I didn't get that many.
Notes
I had problems using the dough and sealing the perforations. I think that the issue was that I let them come to room temperature and the dough became very soft. There is dough without the perforations available but I didn't use them. I will next time. They are so very good.
Source
From the New York Times
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