These Sopapilla Cheesecake Bars also known as Churro Cheesecake bars are so simple and delicious!
When I was growing up one of my favorite shows on TV was Unsolved Mysteries.
It, honestly, scared the bejeezus out of me. Robert Stack in his trenchcoat, the creepy music, the potential serial killers on the loose…it all made me a hot mess. Yet, I watched it. Week after week.
There was generally a murder, a missing person and some sort of haunting or paranormal activity on each episode all impressively re-enacted by (I am assuming) down-on-their luck actors and Matthew McConaughey.
I was convinced that no one was who they seemed, and went through a period where I asked my friends and family questions repeatedly looking for variations in their answers. “Where were you on the eve of October 14th, 1982?”, “You don’t remember?”, “That is very suspicious”. I was basically a 10 year old detective.
AND I developed an unrealistic aversion to the beach. It seemed that the place to go after committing a murder or stealing someone’s identity was a tropical island or Florida. On the Unsolved update shows the bad guy seemed to always get bagged buying a boat at a touristy resort. I am still not a beach or boat person…it’s an unhealthy, subconscious connection, I think.
It’s an abusive relationship, myself and the Unsolved Mystery…I am ruled by fear, yet I continue going back for more. AND a quick google search has now informed me that Unsolved Mysteries is currently on the air, hosted by, the-not-as-scary-as-Robert-Stack, Dennis Farina on Lifetime. Lord help my sanity.
But here’s the thing…yesterday my 8 year old came home from school with an “Unsolved Mysteries” book from the library. He, apparently, has inherited the Unsolved Mystery gene. All good in the daytime…not so much when the sun sets. He seemed to be ok after the lights went down, I, however, slept with one eye on the door, Santoku knife under my mattress, ready to dice and chop any intruder that came in and tried and murder me in my sleep.
So if you happen to be up at night thinking about identity thiefs and all around bad guys, you might as well make use of that time.
Spend it in the kitchen baking these bars up. You might not be able to scare an intruder off, but you might be able to get him into a sugar coma until you can escape. See, it’s always good to have a Plan B.
These bars are called Sopapilla Cheesecake Bars. If you are unfamiliar with Sopapillas, as everyone in New Jersey seems to be, they are a light flaky pastry-type bread served with cinnamon sugar or honey…typically served as a dessert in Mexican restaurants. They are good. Fact.
This version is quick and easy with minimal effort.
It starts and ends with Crescent Rolls. Good times.
First you spread a can of Crescent Rolls in the bottom of a 9×13 pan.
Yep, this is really happening.
Now let it cool and pop it in the fridge until it completely cooled.
Then and only then can you cut them. It’s a beautiful thing.Print
makes 30 bars
- 2 cans Crescent Rolls
- 2 (8 oz) packages cream cheese (room temp)
- 1 cup sugar
- 1 tsp vanilla
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1 tbsp cinnamon
- Preheat oven to 350
- Unroll 1 can of crescent rolls and lay flat in the bottom of a 9×13 baking dish. Stretch the rolls to cover the bottom of the pan. Pinch any seams closed.
- In a mixing bowl combine cream cheese, 1 cup sugar and vanilla until combined and smooth.
- Spread this over top of the crescent roll.
- Unroll your remaining can of crescent rolls and lay this on top of the cream cheese mixture, again, pinching closed any open seams.
- Pour your melted butter on top of the crescent roll.
- In a bowl mix the remaining sugar and tablespoon of cinnamon together and sprinkle that evenly on top of butter.
- Bake for 30 minutes until top is golden brown.
- Let cool for approximately 20 minutes and then put in refrigerator to completelychill before cutting into squares.
adapted from Pillsbury