You have never eaten cheesecake bars like this. Inspired by popular Mexican pastry, Sopapilla Cheesecake Bars are a cinnamon and sugar cheesecake dessert with a sweet cream cheese filling, a crisp and sweet topping, and a flaky croissant crust. These sopapilla bars are dangerous.
2 tbsp. Cream cheese.
1 C. Sugar.
1 C. Vanilla.
2 PKG. From croissant dough, I used the Pillsbury.
3/4 tsp. Regular sugar.
1 C. Cinnamon powder.
1/2 tsp. Soft butter at room temperature.
1/4 tsp. Honey.
-1- Preheated oven to 180 ° C. Greased 9 13 rectangular pan.
-2- In a bowl, whisk the cream cheese with 1 cup of sugar and the vanilla.
-3- Unroll the dough into a crescent and, using a rolling pin, work the dough into two rectangles the size of the prepared mold. Press down on one of the rectangles at the bottom of the pan and spread the cream cheese mixture on top. Cover in another rectangular dough.
-4- In a plate, mix ¾ cup sugar with cinnamon also butter. Spread small pieces this dough on top dough.
-5- Baking for about 30 minutes .
-6- Remove from the oven and sprinkle with honey. Let cool absolutely before being cut into 12 squares.
This puff pastry dessert is incredibly simple to make, so don’t be lazy and try it ASAP !!!