Sopapilla Cheesecake Bars

sopapilla3Today’s recipe is what I would call a “cheat” recipe – it has only a few ingredients making it very easy (or, as a subcategory on this blog, “slutty jumbles”). This is a Sopapilla Cheesecake.  I discovered Sopapilla several years ago in New Mexico where it is a traditional dessert. These deep-fried pastries are made with a dough similar to tortilla masa, and are best served with a drizzle of honey and perhaps a sprinkling of powdered sugar or cinnamon.  The closest comparison I can come up with are beignets.

Let’s be honest.  Cheesecake in general is to die for, but sometimes the time needed to bake a legit, homemade cheesecake is just not available. That’s where a cheat recipe is sometimes preferable or necessary. Basically all you need to purchase for this recipe are 2 tubes of crescent roll dough and 2 packages of cream cheese. Everything else, I’m going to bet, you already have at home.

Sopapilla Cheesecake Bars

  • Servings: 18
  • Difficulty: easy
  • Print

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Ingredients
2 (8 oz.) packages of cream cheese, room temperature
3/4 c sugar, divided
1 t vanilla extract
2 (8 oz.) tubes of refrigerated crescent rolls
½ c butter, room temperature
2 T cinnamon
honey

Instructions

  • Preheat oven to 350 degrees F.  Spray a 9×13″ baking dish with nonstick cooking spray.  Set aside.
  • Using a stand mixer or hand mixer, combine cream cheese, ½ c sugar, and vanilla extract until smooth.
  • Unroll the cans of crescent rolls, and use a rolling pin to stretch each out to 9×13, to fit in the baking pan.
  • Line the bottom of the baking pan with the first layer of crescent dough and then spread the cream cheese mixture evenly on top.  If you find the cream cheese is too stiff to spread without destroying the bottom layer of pastry, briefly microwave it (15-20 seconds should do) and then try again. Next, place the second crescent roll sheet on top.
  • Again using a stand mixer or hand mixer, combine the butter, reminaing ¼ c sugar, and cinnamon until smooth.  Drop dollops on the top sheet of pastry, more or less evenly spaced.
  • Bake for 30 minutes, or until the pastry has puffed up and is golden.
  • Cool completely, and preferably refrigerate even longer, before cutting.
  • Drizzle with honey when serving. Can be served cool or warm, depending on your preference.

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