What’s great about this recipe is that it doesn’t require any fancy baking skills, just some patience and a love for sweet treats. While searching through my pantry one day, I stumbled upon a couple of crescent roll packages, and that’s when inspiration struck. I thought, why not combine them with a cheesecake mixture and see what happens? The result was absolutely delightful, and it quickly became a family staple.
I love that these bars are versatile and can suit any occasion. Whether it’s a cozy weekend brunch, a potluck, or just a quiet afternoon treat with some tea, they never fail to impress. The creamy texture, combined with the hint of cinnamon on a crispy top layer, makes it irresistible. Plus, they are a huge hit with kids, making them quite popular during family get-togethers!
The best part? These cheesecake bars need minimal ingredients, most of which you probably already have at home. With a bit of preparation and a touch of love, you’ll have a batch ready to enjoy in no time. So, gather your family, roll up your sleeves, and let’s get baking! This recipe highlights that sometimes the simplest things bring the greatest joys, especially when shared with loved ones.
How to Make Sopapilla Cheesecake Bars
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Ingredients:
- 2 packages (8 oz each) crescent roll dough
- 24 oz softened cream cheese
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup unsalted melted butter
- 2 teaspoons ground cinnamon
Directions:
- Start by preheating the oven to 350°F. Prepare a 9×13 inch baking dish with non-stick spray.
- Unroll one can of crescent dough into the bottom of the dish, pressing seams together to seal and fitting it into the dish completely.
- In a bowl, beat the softened cream cheese until it’s smooth. Slowly add the sugar and cornstarch, mixing thoroughly.
- Add the vanilla extract and egg to the cream cheese mixture, mixing until well blended. Pour this mixture over the crescent dough and spread evenly.
- On a lightly floured surface, roll out the second package of crescent rolls, slightly enlarging it, and gently place it over the cream cheese layer.
- Brush the top with melted butter. Mix the remaining sugar with cinnamon in a small bowl, then sprinkle generously over the buttered dough.
- Bake in the preheated oven for 35-40 minutes until golden brown and bubbly on the top.
- Once baked, let the bars cool down to room temperature before refrigerating for at least 3 hours or overnight for optimal results.
Ingredient Substitutions:
If you don’t have crescent roll dough, puff pastry or pie crust can serve as good substitutes. For a healthier take, you might try using reduced-fat cream cheese. Lastly, you can experiment with honey or brown sugar instead of granulated sugar for a different flavor dimension.
Serving Suggestions:
These Sopapilla Cheesecake Bars are best served chilled and can be garnished with a drizzle of honey or caramel sauce for added sweetness. Pair them with a steaming cup of coffee or a scoop of vanilla ice cream on the side for a delicious treat.
Seasonal Variations:
For a winter variation, you can sprinkle nutmeg along with cinnamon, or consider adding a layer of apple slices before the top dough layer for a fall twist. In the summer, a few fresh berries on top will add a refreshing touch to your bars.
Cooking Tips:
Make sure to seal the edges of the dough to prevent the cheesecake filling from seeping out during baking. For extra crispiness on top, place the dish in the oven’s upper half. Allowing the bars to chill overnight enhances their flavors and makes slicing easier.
Storing Suggestion:
Store any leftover Sopapilla Cheesecake Bars in an airtight container in the refrigerator for up to 4 days. If you want to enjoy them later, they can also be frozen for one month. Thaw them overnight in the fridge before serving.
FAQs:
What can I use instead of crescent roll dough?
You can substitute crescent roll dough with either puff pastry or a regular pie crust. These alternatives will still provide the foundational texture necessary for the cheesecake bars while adding a slight difference in flavor and crispiness.
Can I use reduced-fat cream cheese?
Yes, using reduced-fat cream cheese is a healthier alternative that maintains the creamy texture of the cheesecake filling. It won’t be quite as rich, but it will still be delicious and slightly lighter.
Is it necessary to refrigerate the bars overnight?
While not strictly necessary, refrigerating the bars overnight aids in setting the cheesecake filling, ensuring clean cuts and enhanced flavors when served. It’s worth the wait for the best texture and taste.
Can I add any fruit to the recipe?
Absolutely! Fruits like thinly sliced apple, raspberry, or even blueberries can be added between the cream cheese layer and top dough for an additional burst of flavor. Just ensure the fruit is not too juicy to preserve the structural integrity of the bars.
How should I serve these cheesecake bars at a party?
For parties, cut the bars into bite-sized pieces for convenient serving. You can also dress them up with a dollop of whipped cream and a sprinkle of cinnamon sugar or fruit on top to make them look even more enticing.
How can I ensure the bars have a golden top?
To achieve a golden top, brush the crescent roll surface with melted butter generously and sprinkle the cinnamon-sugar mix uniformly. Baking the bars on the middle rack ensures even browning without overcooking the top or bottom.
Sopapilla Cheesecake Bars
Ingredients
- 2 packages (8 oz each) crescent roll dough
- 24 oz softened cream cheese
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla
- 1 large egg
- 1/4 cup unsalted melted butter
- 2 teaspoons ground cinnamon
Instructions
- Begin by preheating your oven to 350°F and then greasing a 9x13 inch baking dish with a non-stick spray.
- Evenly spread one can of crescent dough across the bottom of the dish, ensuring to pinch the seams to create a solid layer.
- In a large mixing bowl, whip the softened cream cheese until creamy, then add the sugar and cornstarch gradually, mixing until fully combined.
- Incorporate the vanilla and egg into the mixture, stirring until all ingredients are well blended. Pour this creamy filling over the crescent dough, using a spatula to smooth it out.
- Roll out the second can of crescent rolls on a floured surface, making it slightly larger before carefully placing it on top of the cheesecake layer.
- Brush the melted butter generously over the dough. In a separate bowl, mix the remaining sugar with cinnamon, then sprinkle over the buttered dough.
- Bake in the preheated oven for about 35 to 40 minutes, or until the top is golden and bubbly.
- Once baked, allow the bars to cool to room temperature before transferring them to the refrigerator to chill for at least three hours or overnight for optimal results.
