Monday, May 2, 2016

Best Dish: Sopaipilla Cheesecake Bars

Y'all, Megan Fleetwood was on point when she made these Easy Sopaipilla Cheesecake Bars for our MOPS meeting.

First of all, they're seriously easy to make. Second, they taste like you spent hours making them (hint: you didn't). And third, you can easily cut down on the sugar to save a few calories. Also, these would be FANTASTIC for a Cinco de Mayo bash!

Easy Sopaipilla Cheesecake Bars

2 (8 ounce) cans Pillsbury™ refrigerated butter flake crescent dinner rolls
2 (8 ounce) packages of cream cheese, at room temperature
1 1/2 cups white sugar, divided
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 cup butter, melted 
  • Preheat oven to 350°F.
  • Spray a 9x13 baking dish with cooking spray. Unroll one can of crescent rolls and press it into the bottom of your baking dish sealing perforations.
  • In a small bowl blend the cream cheese, 1 cup of sugar, and the vanilla. Spread evenly over the top of the crescent dough.
  • Unroll your second can of crescent rolls onto a sheet of saran wrap or some other surface and press the perforations together. Transfer to your baking dish, placing it on top of the cream cheese mixture.
  • Pour the melted butter on top of the crescent dough.
  • In a small bowl, combine the remaining 1/2 cup of sugar and cinnamon. Sprinkle evenly over the melted butter.
  • Bake for 25-30 minutes until bubbly and bottom crust is slightly browned.
  • Let it cool and store in the refrigerator. When ready to serve, slice and add whipped cream and strawberries if desired.

No comments:

Post a Comment

We'd love to hear from you! Thanks for the comment :)