Thursday, May 1, 2014

Sopapilla Cheesecake Bars


I made this recipe just for you guys because as I was preparing the recipe round-up for Cinco de Mayo I realized that I didn't have a dessert. Wait, what?! No dessert? Not okay.  

The first dessert I thought of was a margarita cupcake. Then I decided that it might not be appropriate to send boozy cupcakes to my husband's work. (And I definitely do not need to eat all of the cupcakes by myself!) Sometimes I send cupcakes to the neighbor kids, but I figured that wasn't appropriate either. Bummer...I was really looking forward to a margarita cupcake. 

Then I remembered this sopapilla cheesecake dessert, and I forgot all about margarita cupcakes. You guys, this dessert is out of this world!! It is based on the traditional fried pastry that is covered with cinnamon and sugar. 

Instead of making dough from scratch, I cheated and used crescent rolls. A layer of cheesecake is sandwiched between two layers of crescent dough, topped with lots of cinnamon and sugar, and baked until golden-brown. Oh my goodness. Dessert does not get any easier or better than this. 

Sopapilla Cheesecake Bars
Serving size: 9 x 13

2 (8 oz.) cans crescent dinner rolls
2 (8 oz.) packages cream cheese, at room temperature
1 1/2 cups granulated sugar, divided
1 large egg, separated
1 tsp. pure vanilla extract
1 tsp. ground cinnamon
Butter for greasing 

Preheat the oven to 375°. Grease the bottom and sides of a 9x13 baking pan with butter. Trim a piece of parchment paper so that it will line the bottom and two sides of the baking pan, with at least a 1-inch overhang, and press into the pan. (This makes it easy to lift the bars out of the pan.)

Press one layer of crescent roll dough into the bottom of the pan. Press and seal all seams together. 

Using a hand mixer, beat the cream cheese, 1 cup of sugar, egg yolk (save the white), and vanilla together in a medium bowl. Spread the mixture evenly over the crescent dough. 

On a  piece of wax paper, roll out the other can of crescent dough and press into a 9x13 rectangle, sealing the seams. Flip the wax paper and dough on top of the cream cheese mixture and pull back the wax paper. Adjust the dough as necessary to make sure there are no gaps or seams. 

In a small bowl, whisk the remaining 1/2 cup of sugar and cinnamon together. Brush the reserved egg white on top of the dough. Sprinkle the cinnamon-sugar mixture evenly over the top.

Bake for 18-20 minutes, or until the edges are golden brown and the top feels firm to the touch. Remove from the oven and let cool to room temperature in the pan. Use the parchment overhangs to lift the bars from the pan and transfer to a cutting board. Cut into bars or triangles as desired. Refrigerate until ready to serve.

Source: I found this recipe on a random piece of paper in my recipe binder. There was no source listed. 

2 comments:

  1. These are delicious!--did I tell you they are DELICIOUS! Can't wait to try the recipe at home. Just in time for Cinco De Mayo.

    Thanks.

    Armida

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    Replies
    1. Yay!! I'm so happy you liked them! They are seriously one of the easiest and best desserts! :)

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