Sopapilla Cheesecake Bars

Welcome back!

Today, we have a great dessert based off of the classic Latin American sopapilla! Sopapilla is traditionally just fried dough, and there are actually lots of different variations. In Tex-Mex cuisine, it's almost always eaten as a dessert and served with cinnamon and honey, which is the one that this recipe is based off of. However, in New Mexico and Latin America, it's often eaten alongside the main meal or even as the main meal just like any bread-related product.

Sopapilla Cheesecake Bars

Makes a 9" by 13" pan

Ingredients:

2 cans (8 ounces each) Pillsbury crescent rolls
2 packages (8 ounces) cream cheese, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1/4 cup butter, melted
1 tablespoon ground cinnamon
1/4 cup sugar

Directions:

Take your pan and lay a piece of parchment paper on the bottom.
Take the first can of crescent rolls and flatten it. Put it into the pan and smooth it out, making sure it fills up to the edges.
In a bowl with an electric mixture, mix the cream cheese.
One at a time, add the sugar, egg, and vanilla extract.
Once that is mixed thoroughly, spread it evenly in the pan over the layer of crescent rolls.
Take the other can and roll it flat. This time, try to get it as close to the size of the pan as possible before you put it on because you can't really stretch it much on the cream cheese mixture.
Pour the melted butter evenly on top. Mix the sugar and cinnamon together and then sprinkle this on top.
Bake this in the oven at 350°F for 30 minutes.

As mentioned before, sopapillas are often served with honey. This recipe is already rather sweet, as it combines the sopapilla with the cheesecake, but you could add some honey for additional authenticity. The taste really resembles that of a cinnamon roll, especially one with cream cheese frosting. However, the texture is different, this is more creamy and less dough-y. Overall, it's a great combination!

-Chefpo

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