WebPreheat oven to 350 degrees F. In a bowl, beat the cream cheese with 1 ½ cups of sugar and vanilla extract until smooth. In a small bowl, combine the remaining ½ …
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The best ratio for this recipe is 1 teaspoon of cinnamon for every 1/2 cup of sugar. You can mix some up just for Sopapilla cheesecake or make a few batches to keep in the baking cupboard to save you a step down the line. Might as well! I can just about guarantee you’ll like this recipe so much you’ll want to make it again sooner rather than later.
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 crescent roll cheesecake bars are dangerously good and dangerously easy to make. Don’t say we didn’t warn you! Heat oven to 350°F. Unroll 1 can dough.
Ingredients. 1 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) 2 2 packages (8 oz each) cream cheese, softened. 3 1 1/2 cups sugar. 4 1 teaspoon vanilla. 5 1/2 cup butter, melted. 6 1 tablespoon ground cinnamon.
"These sweeties puff like sopapillas and are great for breakfast or as a change from coffeecake! Cinnamon sugar can be made by combining 1 cup sugar to 2 TBS cinnamon." Using a 9 x 13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan. Flatten. Mix together the cream cheese, sugar and extract.