Sopapilla Cheesecake Bars
Sopapilla cheesecake bars combine silky smooth cheesecake with the fried dough decadence of sopapillas. These easy cheesecake bars take some shortcuts but still create a delicious dessert for any special occasion.
Servings: 12
Calories: 489kcal
Ingredients
- 24 oz cream cheese softened to room temperature
- 1 cup sugar
- 3 eggs room temperature
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 cans refrigerated crescent rolls
- 3 tbsp melted butter
- 1/2 cup sugar
- 1 tbsp ground cinnamon
- Honey for serving
Instructions
- Preheat oven to 350 F
- In a large stand mixer, add the cream cheese and sugar and beat until light and fluffy
- Add the eggs one at a time, mixing well after each
- Mix in the sour cream and vanilla extract, set aside
- Open the cans of crescent rolls, unroll and pinch at the seams to create a layer of dough, then use a rolling pin to roll until it fits a 9x13 pan
- Place one dough in the bottom of the pan and slightly up the sides, then bake for about 5 minutes, or until golden
- Add the cheesecake mixture, then the top crust layer
- Bake in the preheated oven 45-50 minutes, or until the top crust is golden
- While the cheesecake is baking, mix the sugar with the cinnamon, set aside
- Remove cheesecake from oven, immediately brush with melted butter and sprinkle with cinnamon sugar
- Chill in fridge until cheesecake is set, at least four hours, then slice and serve with honey
Notes
- Make sure the cream cheese and eggs are room temperature so they cream together well.
- Use your favorite brand of crescent rolls.
- This isn't the time to use lower fat products. You want the richness from the full fat sour cream and cream cheese.
Nutrition
Calories: 489kcal | Carbohydrates: 44g | Protein: 6g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 515mg | Potassium: 107mg | Fiber: 0.4g | Sugar: 31g | Vitamin A: 970IU | Vitamin C: 0.1mg | Calcium: 79mg | Iron: 1mg