Easy Sopapilla Cheesecake Bars

A cinnamon-sugar crusted buttery layer is all that stands between you and the hidden layer of cheesecake in these sopapilla bars.

Why does butter, sugar, and cream have to taste so damn good together? This recipe is literally comprised of two buttery layers of crescent dough with sweet cream cheese filing sandwiched in between them, topped with melted butter, cinnamon-sugar, and honey. Like I said: butter, sugar, and cream. It’s amazing that such simple ingredients can not only taste so good, but can also form different things. It sometimes amazes me when I take a moment to reflect on the vast array of recipes there are in the world, not even just the variations of a single type. It’s impressive that along with everything else in our lives, we’ve come up with so many different ways to prepare food. But first we had to discover things that work together. Especially when it comes to baking, where you are creating an end product that cannot be imagined without knowing what the ingredients will do when combined and heated to a certain temperature. Seriously who discovered these things, like baking powder? Spoiler alert: A quick Google search told me that it was originally used by ancient Egyptians for cleaning and to make mummies, but in 1983 a chemist named Alfred Bird made the first version of baking powder for his wife who was allergic to yeast. But then who discovered that yeast could make fluffy bread? Again Google said it is likely humans were using it for bread (and alcoholic beverages) before we had a written language. Over 5000 years ago there are hieroglyphics suggesting that ancient Egyptians used it. So we can thank our ancient Egyptian ancestors that we have evolved our bread-making skills to have dough ready to bake in a tube can. Wow that was a tangent.

As far as sopapilla goes, this recipe is obviously not trying to claim authenticity. We can all still appreciate it for the simple truth that it is scrumptious and would be great for celebrating Cinco de Mayo this weekend! One of my coworkers said it’s the best thing he’s had that I’ve brought to work. He might be a little biased as he is a huge cheesecake fan, but that doesn’t mean it’s not still delicious. I had several other coworkers confirm that fact. After all, in science you need to replicate your results at least 3 times to feel comfortable saying something is real and I think I’m well above that given that it serves 20 (the original recipe said 12 but they were pretty large slabs).

Check out all the other amazing Cinco de Mayo recipes:

• Beefy Black Bean Tostadas from Cindy’s Recipes and Writings
• Guajillo-Braised Shortrib Tacos from Karen’s Kitchen Stories
• Guava Margaritas from Hezzi-D’s Books and Cooks
• Homemade Corn Tortillas from Food Above Gold
• Humitas with Homemade Queso Fresco from Culinary Adventures with Camilla
• Mexican Casserole from A Day in the Life on a Farm
• Mexican Chicken Master Mix from The Tip Garden
• Shrimp Taco Bowls from Books n’ Cooks
• Sonoran Sunrise from Palatable Pastime
• Sopapilla Cheesecake Bars from The Spiffy Cookie
• Taco Joe Dip from Jolene’s Recipe Journal

Four years ago: Avocado, Mango, and Tomato Salsa

Six years ago: Malted Vanilla Cosmic Brownie Chunk Ice Cream

Seven years ago: Sausage, Red Bell Pepper and Spinach Pesto Pizza

EASY SOPAPILLA CHEESECAKE BARS

Serves 20

Ingredients:

2 (8 oz.) packages cream cheese, room temperature

1 + 1/2 cup sugar, divided

2 tsp vanilla extract

2 (8 oz.) cans refrigerated crescent rolls

1 Tbsp cinnamon

1/2 cup (1 stick) unsalted butter, melted

1/4 cup honey

Directions:

1. Preheat oven to 350 degrees and grease a 9×13-inch baking dish with nonstick spray, set aside.
2. In a large bowl, beat the cream cheese, 1 cup sugar, and vanilla until smooth. Set aside.
3. On a floured surface, unroll the crescent roll dough and use a rolling pin to shape each into 9×13-inch rectangles. Press one piece into the bottom of the prepared baking dish. Evenly spread the cream cheese mixture over the dough, then cover with the remaining piece of dough.
4. In a small bowl, mix together the remaining 1/2 cup of sugar, and cinnamon. Pour butter over the dough and evenly sprinkle the sugar mixture on top.
5. Bake for 30 minutes, or until the crescent dough has puffed and turned golden brown. Remove from the oven and immediately drizzle with honey. Cool completely in the pan before storing in the fridge. Cut into 20 squares before serving.

Source: Adapted slightly from Allrecipes.