Sometimes, simple recipes are the best. With only few ingredients you can make miracle in the kitchen. So are you looking for a recipe to impress unexpected guests or satisfy your sudden sugar cravings? Or are you looking for the perfect dessert to bring to a pot luck or a party? Look no more! These sopapilla cheesecake bars are a new twist on traditional desserts that will blow your mind. Sopapillas and cheesecake were always meant to be together. This recipe is truly a match made in heaven. Flaky dough with sugar and cinnamon and super yummy cheese filling with a hint of lemon, what not to love? It can be eaten warm with ice cream or chilled. Choice is completely yours. And preparation is almost effortless. No need to cook the cream cheese filling. Just zest the lemons and mix it with cream cheese and sugar. And then, just pour the filing over stretched store-bought crescent dough, cover with other half of dough and bake. It is done in no time! My only advice is, make a double batch! Sopapilla cheesecake 2014-04-30 05:25:07 Serves 10 These Sopapilla cheesecake bars will blow your mind. Flaky dough with sugar and cinnamon and super yummy cheese filling with a hint of lemon, what not to love? Write a review Save Recipe Print Prep Time 15 min Cook Time 30 min Total Time 45 min Prep Time 15 min Cook Time 30 min Total Time 45 min Ingredients 16 oz cream cheese 2 (8 ounce) packages refrigerated crescent dough 2 medium lemons, zested ½ cup butter , melted 1 ½ cup sugar 1 tsp cinnamon Instructions Preheat oven to 350°F. Place one package of crescent dough in the bottom of 9x13-inch glass baking dish. Stretch to cover bottom of dish. In a medium bowl combine the cream cheese , 1 cup of sugar and lemon zest. Mix well with a whisk. Spread the cheese filling over dough in baking dish. Take the other crescent dough, stretch it and carefully place it over the filling. Mix ½ cup of sugar with cinnamon. Pour melted butter over the top and sprinkle with cinnamon sugar mixture. Bake for 30 minutes. Serve warm or refrigerate overnight and serve chilled. Notes My only advice is, make a double batch! So Good Blog http://www.sogoodblog.com/ SummaryRecipe NameSopapilla cheesecake Published On 2014-05-13Preparation Time 00:15Cook Time 00:30 Average Rating 2.5 Based on 89 Review(s) The following two tabs change content below.BioLatest Posts Zorica L. Nutella lover, coffee addict and a dreamer in love with photography Latest posts by Zorica L. (see all) Quick and Easy Sugar-Free Banana Bread Oat Muffins - May 22, 2015 Cereal Cookies – add some razzle dazzle to your breakfast routine - January 7, 2015 Breakfast Smoothie – the most nutritious way to begin your day - January 6, 2015 6 Responses Thalia @ butter and brioche August 31st, 2014 I have never made (or eaten) cheesecake bars before.. definitely think I have missed out on something seriously delicious. They look amazing! Reply Olga August 31st, 2014 Philadelphia or Mascarpone you use? Reply Zorica L. September 10th, 2014 Hi Olga, I used Philadelphia Reply Karen Carbone September 28th, 2014 Looks and sounds delicious, but there is NO way that is a 13×9″ pan in the demo … if I had to guess I’d say it a 9×6″ . Julie September 1st, 2014 This recipe is directly from the Pillsbury website…it would be nice if you cited the original sources of your recipes. Reply Zorica L. September 10th, 2014 Hi Julie, Thank you for your interest and thank you for taking the time to comment. |Yes, amounts of cheese, sugar, butter and crescent dough are the same like in other recipes that can be find on internet (from Mommy’s kitchen to Pillsbury site) But if you read carefully you will see that my recipe has one BIG difference. Reply Leave a Reply Cancel Reply Your email address will not be published. Name* Email* Website Comment Current ye@r * Leave this field empty Notify me of follow-up comments by email. Notify me of new posts by email.