Sopapilla Cheesecake Crescent Bars

These sweet cinnamon sugar sopapilla cheesecake bars are a breeze to whip up and bring a little fiesta to any occasion They make a wonderful dessert for parties potlucks or even weekday dinners when you crave something indulgent yet manageable

After I made these for my book club they disappeared before the end of the night Now everyone asks for the recipe long after the plates are cleaned

Ingredients

• Cream cheese: Opt for full fat Philadelphia or a trusted brand for creamy texture and tang Use vegan cream cheese if you prefer a plant based version
• Refrigerated crescent rolls: Get the original version for best flakiness Avoid using ones with added herbs or cheese
• Plain yogurt sour cream or coconut cream: Each option creates a silky filling Use full fat for a richer taste
• Pure vanilla extract: Go for real vanilla for authentic flavor skip imitation extracts if you can
• Sweetener of choice: Choose white sugar coconut sugar or a granulated sugar substitute for low sugar diets Make sure your choice dissolves well
• Cornstarch or almond flour: Cornstarch gives the filling classic cheesecake structure Almond flour works for a gluten free alternative
• Melted butter or coconut oil: Coat the top dough with this so the cinnamon sugar sticks and crisps up in the oven Choose real butter or unrefined coconut oil
• Ground cinnamon and sugar or granulated erythritol: This makes the iconic sopapilla topping Be sure your cinnamon is fresh for vibrant flavor

Step-by-Step Instructions

Prepare the Pan and Dough:

Press one can of crescent roll dough into a greased nine by thirteen baking pan Make sure it covers the bottom completely pinching seams closed Preheat your oven to 350 degrees Fahrenheit

Blend the Cheesecake Filling:

In a large bowl combine softened cream cheese yogurt or sour cream cornstarch vanilla extract and sweetener Mix using a food processor or hand mixer until absolutely smooth with no lumps The mixture should be thick and creamy

Layer the Filling:

Spread the cream cheese filling over the dough into an even layer Use a spatula to help it reach the edges ensuring no bare spots

Add the Top Dough:

Gently unroll the second crescent sheet and place it over the filling If the dough tears just patch it together as best as possible so the filling is fairly well covered

Butter and Cinnamon Sugar Topping:

Brush the top sheet with melted butter or coconut oil Sprinkle the mixed cinnamon and sugar evenly across so every area is flavored This layer will create a sweet crust during baking

Bake and Rest:

Place in the oven and bake for twenty five minutes The bars will puff slightly and the top should look golden brown Once done turn off the oven but do not open the door Let the pan sit for another ten minutes so the filling sets from residual heat

Cool and Refrigerate:

Remove the pan and cool to room temperature The bars will be very soft at first Refrigerate for a few hours or overnight loosely covered Once chilled they will firm up and cut easily into neat squares

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I will never forget how my daughter helped sprinkle the cinnamon sugar last Thanksgiving Her giggles somehow made the bars taste even sweeter and now it is our tradition to bake these together every holiday

Storage Tips

Sopapilla cheesecake bars hold up really well in the fridge Store wrapped or in an airtight container for up to five days For longer storage freeze individually wrapped bars in a freezer safe bag and thaw overnight in the fridge when ready to serve Always let them come to just below room temperature for best texture

Ingredient Substitutions

For a dairy free version use vegan cream cheese coconut cream and coconut oil Choose a plant based crescent dough if needed If you do not have crescent rolls try substituting with puff pastry for a slightly different texture You can swap the cornstarch for almond flour if gluten is a concern

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Serving Suggestions

These bars shine as a make ahead dessert for barbecues holiday tables or afternoon coffee breaks Warm a square for a few seconds and serve with a scoop of vanilla ice cream For a brunch spread pair with fruit salad and strong coffee Or just dust with extra cinnamon before serving for dramatic flair

Cultural and Historical Context

The inspiration for these bars comes from sopapillas which are pillowy fried pastries dusted with cinnamon sugar and found in Latin American and Southwestern cuisine Pairing these flavors with the creamy cheesecake was a clever home cook invention that brings together two beloved desserts in a simple bake

Recipe FAQs

→ How should I store leftovers?

Once cooled, place bars in an airtight container and refrigerate. They stay fresh for up to four days.

→ Can I make this with vegan ingredients?

Yes! Substitute vegan cream cheese, coconut cream, and plant-based butter for a dairy-free version.

→ What's the key to smooth filling?

Ensure cream cheese is softened, then blend well with yogurt, sweetener, and vanilla for a silky texture.

→ How do I prevent the crescent dough from tearing?

If the dough tears, gently press pieces together in the pan. It will bake up fine even if imperfect.

→ Can I freeze these bars?

Yes, wrap individual bars and freeze. Thaw overnight in the fridge before serving for best results.