So, I’ll be honest.
I have never been the biggest cheesecake fan. I have only had maybe 2 that I like.
I have to have the perfect combination of flavor and texture or else it’s not worth eating.
{I will be posting the recipe to one of them shortly.}
This particular recipe for Sopapilla Cheesecake Bars got really good reviews and I know the rest of the world LOVES cheesecake so I thought “Why not?” Plus it is surrounded by a deliciously flaky cinnamon sugar crust. Now THAT sounded amazing to me.
I still did not have that high of expectations but this turned out AMAZING!
I was so pleasantly surprised when I bit into it for the first time.
I thought to myself, “If THIS is cheesecake, I can do this.”
It turned out to be a favorite of many at the Mexican Taco Bar Party.
Considering how delicious this was, the prep was nothing! You bake it in a large 9 x 13″ glass pan and then cut it up! That’s it.
I have said this before, but please get quality ingredients. Get a good brand name of cream cheese. It makes a huge difference.
So here you go, amigos. The Recipe.
Happy Cinco de Mayo! Enjoy.
Sopapilla Cheesecake Bars
INGREDIENTS:
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey
DIRECTIONS:
Preheat
an oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking dish with
cooking spray.
an oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking dish with
cooking spray.
Beat
the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until
smooth.
the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until
smooth.
Open the cans of crescent roll dough and unroll the whole piece of dough. Using a rolling pin, roughly shape each piece into
9×13 inch rectangles (you can piece it together so don’t stress too much about the individual pieces breaking. Press one piece into the bottom of a 9×13 inch baking
dish and just make sure the whole bottom is covered with dough. Evenly spread the cream cheese mixture into the baking dish, then cover
with the remaining piece of crescent dough. Stir together 3/4 cup of sugar,
cinnamon, and butter. Dot the mixture over the top of the cheesecake.
9×13 inch rectangles (you can piece it together so don’t stress too much about the individual pieces breaking. Press one piece into the bottom of a 9×13 inch baking
dish and just make sure the whole bottom is covered with dough. Evenly spread the cream cheese mixture into the baking dish, then cover
with the remaining piece of crescent dough. Stir together 3/4 cup of sugar,
cinnamon, and butter. Dot the mixture over the top of the cheesecake.
Bake
in the preheated oven until the crescent dough has puffed and turned golden
brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool
completely in the pan before cutting.
in the preheated oven until the crescent dough has puffed and turned golden
brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool
completely in the pan before cutting.
{Recipe courtesy of AllRecipes. Extra directions courtesy of moi.}
Gahhhh…….now I am drooling…..