Sopapillas are crispy and puffy deep-fried pastries often found in Mexican and Southwestern cuisine. They are tossed with a cinnamon and sugar coating and often drizzled with honey.
These rich and creamy cheesecake bars are inspired by the flavors and textures of this popular pastry. Here, refrigerated crescent dough is unrolled and sealed to form a pastry dough crust. A vanilla-flavored cheesecake filling is spread inside and another crescent roll dough crust placed on top. Before baking, cinnamon and sugar are sprinkled over the top forming a crisp, mouth-watering crust when it comes out of the oven. The best part is there's no deep frying required!
Each cheesecake square is topped with a drizzle of honey for added sweetness and beautiful presentation. This is a unique treat to serve after a Mexican or Southwestern meal, such as enchiladas or fajitas. Your guests never have to know they were so easy to make!
- 2 (8-ounce) cans refrigerated crescent rolls
- 2 (8-ounce) packages cream cheese, softened
- 1 1/2 cups sugar, divided
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 1/4 cup butter, melted
- 1 tablespoon ground cinnamon
- 1/4 cup honey, for serving
Gather the ingredients. Position an oven rack in the center of the oven and preheat to 350 F.
Unroll one can of the refrigerated crescent roll dough. Place in the bottom of an ungreased 13 x 9-inch baking dish. Stretch the dough to cover the bottom of the baking dish. Press the perforations to seal.
In medium bowl, beat the softened cream cheese with 1 cup of the sugar, until smooth.
Beat in the egg and vanilla extract.
Gently spread the cream cheese mixture over the dough in the baking dish.
Unroll the second can of dough. Before placing it in the baking dish, press the perforations to seal. Carefully place the layer of dough on top of the cream cheese layer and gently stretch as needed to cover. Pinch seams together, sealing the top and bottom crescent roll layers together.
Pour the melted butter evenly over the top of the dough.
Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
Bake 30-35 minutes until the dough is golden brown and the cinnamon-sugar has formed a crust on top of the dough. Cool for 15-20 minutes before cutting into squares to serve.
Drizzle each bar with desired amount of honey.
Cover and refrigerate any remaining bars for up to one week.
If your local grocery store carries crescent roll sheets, this is also a great option. This product comes without any perforations to seal. It's an easy and convenient time-saving product that works perfectly for this recipe.