Holy cow. These are incredibly simple but so fantastic. Anything with cream cheese in it is an automatic plus in my book but add in flaky crescent roll dough and cinnamon sugar and you've got a real winner. Like Nichole, this was my first experience with sopapilla and I'm sad that I've missed out all these years.
I have to give thanks for my friend Cassie for alerting me to an awesome new product, the Pillsbury Crescent Recipe Creations Seamless Dough Sheet. After failing to pinch together the perforated dough for these chicken suiza pockets, Cassie told me Pillsbury got wise to cooks using their crescent rolls for other dishes and came out with seamless dough. Brilliant. And no, I'm not being paid to endorse this product, I'm just really thankful I didn't have to fight with the dough when making these bars.
I admit to being a little sad about sharing these but that was a good decision for our waistlines. I heated my leftover pieces in the microwave for 30 seconds (my microwave is old and busted so things take longer to cook), and I definitely prefer it warm. SP and Baby Girl liked them cold. Whichever way you prefer, go out and buy the ingredients for these so you can make them ASAP. You'll thank me.
Sopapilla Cheesecake Bars
As seen on The Cookaholic Wife, from Pillsbury
2 packages Pillsbury Crescent Recipe Creations Seamless Dough Sheet
2 bricks cream cheese, at room temperature
1 1/4 cups sugar, divided
1 teaspoon vanilla
1 stick butter, melted
1/2 tablespoon ground cinnamon
Preheat the oven to 350. Spray a 9x13 baking dish with cooking spray. Press one sheet of the crescent dough into the prepared baking dish.
Combine the cream cheese, 1 cup of the sugar and vanilla in the bowl of a stand mixer and beat on medium speed until light and fluffy. Alternatively, you can beat the ingredients using a hand mixer.
Spread the cream cheese mixture evenly over the crescent dough and then top with the other sheet of crescent dough. Pour the melted butter over the top of the dough.
Stir together the remaining 1/4 cup of sugar and the cinnamon. Sprinkle over the melted butter.
Bake for 30 minutes then let cool to room temperature. Refrigerate for at least 1 hour and cut into bars. Serve cold or warmed in the microwave for 5-10 seconds.
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