Thursday, May 5, 2011

Sopaipilla Cheesecake Bars


I sometimes claim that I'm "not a fan of sweets," but that's a lie. I'm just not a fan of certain sweet treats; there are plenty of desserts I love. Like this one. I'm a sucker for anything covered in cinnamon and sugar, I have a weakness for cheesecake, and I puffy heart love sopaipillas.

Wait. Have you heard of sopaipillas before? (So-pa-pee-ya)
They look like little pillows and are basically puffed dough traditionally served after a Mexican meal. Some people stuff them with leftovers on their plate or fill them with honey for dessert. They're little pieces of heaven and I will one day learn how to make them.

But back to this recipe. It's another one of those desserts that's inexpensive and takes zero time to prepare, but tastes like you worked all morning to make them. I love, love, love the crunchy top and how it's combined with the creamy cheese filling.

I used healthier ingredients to make these (reduced fat crescent rolls, neufchatel cheese, and Brummel and Brown), and I honestly can't imagine how rich it would taste if you used the full-fat versions. Don't get me wrong, this is in no way healthy. But I figure every little bit helps!

A note: these taste good while they're warm and just out of the oven, but they taste even more amazing at room temperature or cold. Patience, my friends! 


Sopaipilla Cheesecake Bars

Ingredients:

2 cans Pillsbury Crescent rolls
2 8oz cream cheese (room temperature)
1 cup sugar
1 1/2 tsp. vanilla extract
2 tsp cinnamon
1/2 cup sugar
2 tablespoons butter, melted
honey (optional)

Directions:

Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of baking dish; press seams together. In a separate bowl, blend cream cheese, 1 cup sugar, and vanilla. Spread cream cheese over top of dough. Unroll second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again. Melt butter in small bowl and brush over top layer of dough. Mix the reaming 1/2 cup of sugar and cinnamon together. Sprinkle cinnamon sugar mixture generously over the top. Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown. For an added touch of sweetness, drizzle with honey before eating! Tastes good warm, but tastes even better at room temperature or cold.

8 comments:

  1. I just made these last night for a get-together with my friends tonight. They are SO delicious. I added another 8oz of cream cheese and used 1 1/2 cups of sugar for the filling - it makes it a little bit thicker. I can't wait to tear into these tonight!

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  2. I must make these as soon as humanly possible. Thanks for sharing!

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  3. AHHHHHHHHH!!!!! Why am I dieting??? They look amazing!

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  4. So I made these and they were a HUGE HIT! I brought them to a spouses meeting and everyone was asking for the recipe. I used 3 things of cream cheese and the extra sugar and I'm not sure if I will do that again. I think I might try it the way you originally posted it and see which I like more. None the less they turned out great!

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