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Sopapilla Cheesecake Bars
Sopapilla Cheesecake Bars are super easy to make, foolproof recipe, and sure to please everyone who tries them. A layer of creamy cheesecake in between crescent rolls dough, with a cinnamon sugar crunchy topping, baked to perfection.
Course
Dessert
Cuisine
Latin
Keyword
bars, cheesecake
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
0
minutes
minutes
Total Time
45
minutes
minutes
Servings
12
bars
Calories
300
kcal
Author
Camila Hurst
Ingredients
2-8
oz.
refrigerated crescent rolls
2
cups
cream cheese
softened (16 oz, 453 grams)
1-14
oz.
can Magnolia Brand® Sweetened Condensed Milk
1
large egg
room temperature
2
tbsp
lemon juice
1
tsp
vanilla extract
3
tbsp
butter melted and cooled
1/3
cup
granulated sugar
66 grams
2
tsp
cinnamon powder
1/4
cup
honey
Instructions
Pre-heat the oven to 350ºF.
Unroll 1 can of dough and press on the bottom of a greased 9x13” pan.
Beat the cream cheese with an electric mixer for 3 minutes.
Add the Magnolia Brand® Sweetened Condensed Milk and beat with the cream cheese until smooth.
Add the egg to the batter and mix to combine.
Next, add the lemon juice and vanilla extract and mix until combined.
Pour the batter over the layer of crescent roll dough.
Unroll the other can of dough, and use your hands to smooth it out into a rectangle.
Carefully lay the dough on top of the cheesecake batter.
Brush the top of the dough with the melted and cooled butter.
Mix the granulated sugar and cinnamon powder together.
Use a spoon to sprinkle the sugar and cinnamon mixture on top of the dough.
Bake in the pre-heated oven for about 30 minutes, until the top is golden brown.
Drizzle the honey on top.
Cool completely before slicing into bars and serving.
Storage
Store in the fridge for up to 4 days.
Notes
*Feel free to skip drizzling the honey on top of the bars.
*Use homemade crescent dough if you wish!
Here
is a great recipe for it!