Sopapilla Cheesecake Bars

Products Used

By Vianney Rodriguez

Prep Time:

20m

Bake/Cook Time:

30m

Yield:

14 servings

This dessert mashup combines a beloved Tex-Mex pastry and a creamy cheesecake in one easy, semi-homemade dessert recipe. Sopapilla Cheesecake Bars are drizzled with brown sugar and cinnamon topping and baked until golden and puffy. Using a store-bought puff pastry for the crust speeds up the process. Once cooled, these warm, cinnamony treats are cut into bar or triangle shapes. These irresistibly creamy sopapilla cheesecake bars will be a hit at your next holiday fiesta!

Un delicioso postre servido caliente con un chorrito de miel sopapillas son adictivas. Hoy transformamos este querido Tex-Mex postre en un pastel de queso cremoso rociado con azúcar moreno y canela que se hornea hasta que estén dorado. Este pastel de queso sopapilla es irresistible y será un éxito en su próxima fiesta!

Rating:

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Products Used

Ingredients

Filling

2 packages (8 ounce) cream cheese, room temperature
1 cup Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract
1 teaspoon salt

Crust

2 tubes (8 ounce) refrigerated crescent rolls
1 cup Imperial Sugar Light Brown Sugar
1/2 cup (1 stick) butter

Directions

Preheat oven to 350°F. Liberally spray a 9x13 inch baking pan with cooking spray.
Beat cream cheese, sugar, vanilla extract, and salt with an electric mixer until smooth.
Unroll one tube of refrigerated crescent rolls and press evenly in baking pan to create a crust, pressing down with fingers to seal crescent perforations. Evenly spread filling over crust. Unroll second tube of crescent rolls and place over filling carefully sealing perforations.
In a small saucepan, melt butter. Stir in brown sugar until dissolved and pour over top of cheesecake.
Bake for 30 minutes until dough has puffed and is lightly brown. Remove from oven and cool completely. Slice and serve.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Vianney Rodriguez @sweetlifebake.com.

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Sopapilla Pastel de Queso

Products Used

Ingredientes

Relleno

2 (8 oz) paquetes de queso crema, temperatura ambiente
1 taza de Imperial Sugar Azúcar Granulada Extra Fina
1 cucharadita extracto de vainilla
1 cucharadita de sal

Corteza

2 tubos (8 oz) de media lunas (crescent rolls) refrigerados
1 taza de Imperial Sugar Azúcar Morena Oscura
1/2 taza de mantequilla

Direcciones

Precaliente el horno a 350 grados. Generosamente rociar un molde de 9x13 pulgadas para hornear 9x13 con aceite en aerosol.
Bate el queso crema, azúcar, extracto de vainilla y sal con una batidora eléctrica hasta que quede suave.
Desenrolle un tubo de media lunas refrigerados y presione uniformemente en el molde de hornear para crear una corteza, con cuidado presione con los dedos para sellar perforaciones de media lunas. Distribuida uniformemente el relleno sobre la corteza. Desenrolle segundo tubo de rollos de media lunas y coloque la masa sobre el relleno y con cuidad sellado las perforaciones.
En una olla pequeña derrita la mantequilla. Revuelva la azúcar morena hasta que se disuelva y vierte sobre la parte superior de la tarta de queso.
Hornear durante 30 minutos hasta que la masa se ha inflado y esté dorado. Retire del horno y deje enfriar completamente.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Vianney Rodriguez @sweetlifebake.com.

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Sopapilla Cheesecake Bars