Six ingredients and two cans of refrigerated crescent dough. That is the whole shopping list. These borrow from sopapillas, the New Mexican fried pastry that gets tossed in cinnamon sugar while it is still hot, and somebody worked out that canned dough gets you close enough on a weeknight. Close enough is the right ambition. Nobody is confusing these with the fried version, and nobody at the table has ever cared.
Fifteen minutes of standing at the counter, half an hour in the oven, then they need to cool and chill before you cut them. Plan for that last part. Warm bars slump.
Why the crescent dough works better than it should
Crescent dough bakes into something flaky and slightly layered, which is the closest supermarket approximation of fried pastry you can get without a pot of oil. Top and bottom crust both come from a can. The filling sits between them and sets while it bakes.
The trick nobody mentions is the second can. Unrolling it directly onto the filling tears it every time. Unroll it onto floured parchment first, press the perforations closed, then flip the whole sheet over the filling and peel the paper away. It goes on in one piece and takes about twenty seconds longer.
Two ingredients decide how these turn out
Full fat cream cheese, actually softened. This comes up in every cheesecake recipe because it keeps being the thing people rush. Cold cream cheese leaves lumps that never beat out. Take it out of the fridge, unwrap it, cut it into cubes, and give it half an hour. Check it, then check again every five minutes until it gives easily under a spoon.
The cinnamon sugar on top is not a garnish. It is a layer. Melted butter goes down first so the sugar sticks and caramelizes into a crackly sheet instead of sitting there as loose grit. Be generous with both. That crunchy lid is the reason these taste like sopapillas and not like a cream cheese danish.
Splitting the sugar
One cup of sugar goes into this recipe and it does two different jobs. Three quarters sweetens the filling. The last quarter gets mixed with the cinnamon for the top. Dumping it all into the filling is an easy mistake and it leaves you with bars that are sweet in the middle and bare on top, which is the opposite of what makes these work.
Building them
Press the first can of dough into the bottom of a 13 by 9 inch glass dish, sealing the perforations shut with your fingers as you go. Glass is worth using here because it heats slowly and holds that heat, and you can see the bottom crust browning through the side.
Beat the cream cheese with the sugar and vanilla until smooth, then spread it over the dough. Lay the second sheet on top using the parchment flip. Brush with melted butter and cover the whole surface with cinnamon sugar.
Bake until the filling is set. The test is a gentle shake of the dish. It should move slightly and as one piece, not slosh. If you are using a metal pan instead of glass, pull them five to ten minutes early, because metal runs hotter and faster.
Cool on a rack, then refrigerate before slicing. Cutting them warm gives you a smeared mess that still tastes right but looks like an accident. I have served them that way more than once and nobody complained, but it is worth the extra hour if anyone is going to see them.
Keeping them
Get leftovers into the fridge within two hours of baking. This is a dairy heavy dessert and it should not sit out on the counter through an evening. Stored in a single layer in an airtight container they hold three days. They freeze for a month, though the crust softens a little on thawing.
Ways people change these
Citrus zest in the filling is the variation I see most often. Orange works especially well against the cinnamon. Chopped pecans or almonds stirred into the cream cheese add crunch and cut the sweetness a little. Mini chocolate chips are the easiest change of all, and they distribute better than regular chips because of their size.
Reheating
From the fridge, microwave a single bar at fifty percent power for five to ten seconds. From frozen, thaw overnight in the fridge first, then do the same. Any longer and the cream cheese starts to weep.
Sopapilla Cheesecake Bars
Description
Cinnamon sugar cheesecake bars built on refrigerated crescent roll dough, inspired by New Mexican sopapillas.
Ingredients:
Instructions
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Press one can of crescent dough into the bottom of a 13 by 9 inch glass baking dish, sealing the perforations closed.
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Beat the cream cheese, 3/4 cup of the sugar, and the vanilla with an electric mixer until smooth. Spread evenly over the dough.
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Unroll the second can of dough onto floured parchment paper and press the perforations closed. Flip it over the filling and peel away the paper.
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Pour the melted butter evenly over the top. Combine the remaining 1/4 cup sugar with the cinnamon and sprinkle over the surface.
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Bake 30 to 35 minutes, until the filling is set and moves only slightly when the dish is gently shaken. Reduce the time by 5 to 10 minutes if using a metal pan.
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Cool on a rack, then refrigerate before slicing..
Note
Source lists 440 calories per serving. Refrigerate leftovers within 2 hours of baking. Store in a single layer in an airtight container up to 3 days, or freeze up to 1 month. The crescent crust softens slightly after freezing and thawing.
