On the way home from both youth groups Wednesday night, the baby announces she that they're having a fiesta in her Spanish class and she's taking sopapilla cheesecake bars. Teen speak for: "Mom, I know you have NOTHING else to be doing, and I can't go to school with store bought goodies, so get to baking." Of course, this is about 10 p.m., and being on call this week, leaves little time for me to get to the grocery store after work and get home and cook supper.
Somehow, thankful to the Cookshack gods, I just happened to have the exact ingredients needed to "whip them up" Thursday evening. I asked her to take some photos in her class, but she said they didn't last long enough for her to even get her iPhone out of her pocket. I smuggled a few into work and shared with a couple co-workers and they gave them the reassuring "thumbs up".
If you've never had a sopapilla, you might not quite grasp the heavenly goodness of these. To me, they're best warm, but I'm not one to pass on anything with cream cheese and sugar in it at any temperature!!
Sopapilla Cheesecake Bars
Ingredients
2 ( ounce) packages cream cheese, softened1 cup white sugar1 teaspoon Mexican vanilla extract2 (8 ounce) cans refrigerated crescent rolls3/4 cup white sugar1 teaspoon ground cinnamon1/2 cup butter, room temperature1/4 cup honey
Directions
Preheat an oven (this made me chuckle - an oven, any oven?) to 350 degrees F (175 degrees C).
Prepare a 9x13 inch baking dish with cooking spray.
Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 rectangles.
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| When all else fails, press the pieces together with your fingers. |
Press one piece into the bottom of a 9x13 inch baking dish.
Evenly spread the cream cheese mixture into the baking dish, then cover with remaining piece of crescent dough.
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| Cream cheese + sugar = its own food group |
Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into squares (the recipe stated 12 but I managed to get 28+ bite size squares).
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| Heavenly |
Cookshack Notes:
I didn't have any cinnamon left -eek, I know! But I did have some sugar/cinnamon mixed together for my morning toast - just enough. Worked perfectly. I also added a dash of nutmeg and a pinch of mace to the cinnamon/sugar mixture. Seemed to give the taste a little more depth.
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| NOM. NOM. |
~ENJOY~
Peace, Love, and Pie
Momma Butterbean
These are really, really good. I am making 2 big pans of these on Tuesday for my hubby and son's work lunch. Its always a special request by all the guys there. I like the idea of rolling out the cresent rolls. Thanks for sharing.
ReplyDeleteOh noooooooo...ya did it now...ya made me look! MMMmmmmm!
ReplyDeleteThis looks wonderful- pinned and bookmarked this to try soon!!! I'm loving your blog and have passed on an award (if you are into this type of thing). Stop by here for more info- http://homestyleworldcook.blogspot.com/2012/02/slice-of-heaven-spice-cake-and-award.html
ReplyDeleteSarah, I'm not sure HOW I missed this comment (stupid smart phone!)....thank you SO much my sweet friend! Did you try the recipe out? I'm going to have to check out all your wonderful gluten free recipes!!
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