Pillsbury Crescent Cheesecake Recipes
SOPAPILLA CHEESECAKE BARS
You've never had cheesecake bars like this. Inspired by the popular Mexican pastry, Sopapilla Cheesecake Bars are a cinnamon sugar cheesecake dessert featuring a sweet cream cheese filling, crunchy-sweet topping and flaky crescent crust. These sopapilla bars are dangerously good, and dangerously easy to make. Don't say we didn't warn you!
Provided by Deborah Harroun
Categories Dessert
Time 1h20m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Unroll 1 can dough. Place in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.
- In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish.
- Unroll second can of dough. Firmly press perforations to seal. Carefully place on top of cream cheese layer. Pinch seams together.
- Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
- Bake 30-35 minutes or until bars appear set when gently shaken. Cool slightly, about 30 minutes. Refrigerate for easy cutting. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining bars.
Nutrition Facts : Calories 440, Carbohydrate 43 g, Cholesterol 60 mg, Fat 5, Fiber 0 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 30 g, TransFat 1/2 g
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