Sopapilla Cheesecake Bars
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 430.9
- Total Fat: 28.9 g
- Cholesterol: 69.1 mg
- Sodium: 476.0 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 0.3 g
- Protein: 5.6 g
View full nutritional breakdown of Sopapilla Cheesecake Bars calories by ingredient
Introduction
Pillsbury's easy-to-bake bar inspired by a popular Mexican pastry combines flaky crescents and a sweet cream cheese filling. You can reduce the calories by using reduced-fat substitutions, but this recipe is for special occasions and has amazing flavor. Pillsbury's easy-to-bake bar inspired by a popular Mexican pastry combines flaky crescents and a sweet cream cheese filling. You can reduce the calories by using reduced-fat substitutions, but this recipe is for special occasions and has amazing flavor.Number of Servings: 12
Ingredients
-
2 cans (8oz) Pillsbury Crescent Dough Sheet
2 (8 oz) Cream Cheese, regular
1.5 cups Sugar
1 tsp Vanilla Extract
0.5 cup Butter, salted
1 tbsp Cinnamon, ground
Tips
Use the Pillsbury® Crescent Recipe Creations Seamless Dough Sheet so that you don't have to press the crescent rolls together.
For a more authentic sopapilla flavor, top with honey.
These need to be stored in the refrigerator, but are best served warm. Heat bars in microwave uncovered 5 to 10 seconds to rewarm.
Directions
1. Heat oven to 350°F.
2. Unroll 1 can dough. Place in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish. (If you bought the rolls instead of the sheets, firmly pressing perforations to seal.)
3. 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.
4. Unroll second can of dough. Carefully place on top of cream cheese layer. Pinch seams together.
5. Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
6. Bake about 30 minutes or until center is set. Cool slightly, about 20 minutes. Refrigerate for easy cutting. Cover and refrigerate any remaining bars.
Serving Size: Makes 12 large bars
Number of Servings: 12
Recipe submitted by SparkPeople user STPHNE.
2. Unroll 1 can dough. Place in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish. (If you bought the rolls instead of the sheets, firmly pressing perforations to seal.)
3. 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.
4. Unroll second can of dough. Carefully place on top of cream cheese layer. Pinch seams together.
5. Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
6. Bake about 30 minutes or until center is set. Cool slightly, about 20 minutes. Refrigerate for easy cutting. Cover and refrigerate any remaining bars.
Serving Size: Makes 12 large bars
Number of Servings: 12
Recipe submitted by SparkPeople user STPHNE.