Best 7 Sopapilla Cheesecake Bites Recipes

SOPAPILLA CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Unroll 1 can dough. Place in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.
• In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish.
• Unroll second can of dough. Firmly press perforations to seal. Carefully place on top of cream cheese layer. Pinch seams together.
• Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
• Bake 30-35 minutes or until bars appear set when gently shaken. Cool slightly, about 30 minutes. Refrigerate for easy cutting. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining bars.

SOPAPILLA CHEESECAKE RECIPE | SOPAPILLA CHEESECAKE BARS

Steps:

• Preheat the oven 350° and have ready a well-greased 9x13" pan.
• Add the cream cheese, a 1/2 cup (1 stick) butter, 3/4 cup sugar, vanilla, 3/4 teaspoon cinnamon, and salt to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a handheld mixer and a large mixing bowl. Mix on medium-high speed for 3-4 minutes. Wipe down the sides of the bowl and mix until evenly incorporated. Set aside.
• Dust a work surface and rolling pin with flour. Roll out the first sheet of puff pastry to fit the pan and lay in the pan. Roll out the second sheet of puff pastry and set aside.
• Add the cream cheese filling to the pan and smooth over the top. Lay the second sheet of puff pastry over the top.
• In a small bowl, stir together 1/2 cup of sugar, 3/4 teaspoon cinnamon, and a generous pinch of sea salt. Drizzle the melted 6 tablespoons of butter evenly over the top of the puff pastry, and top with the sugar mixture.
• Bake at 350° for 35-40 minutes, until golden brown. Remove from the oven and allow to cool 1-2 hours before cutting into.

SOPAPILLA CHEESECAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
• Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside.
• Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 inch rectangles. Press one sheet into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, and brush with melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small bowl, and sprinkle evenly over the top of the cheesecake.
• Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before serving.

SOPAPILLA CHEESECAKE BITES

Steps:

• Preheat the air fryer to 370 degrees F (190 degrees C) for 8 minutes.
• Meanwhile, whip cream cheese, sugar, butter, vanilla, and cinnamon together in a small bowl with an electric mixer. Transfer mixture to a piping bag.
• Roll out crescent sheets on a clean work surface. Mark 2-inch increments lengthwise and widthwise with a ruler, making small squares. Pipe 1 to 2 tablespoons cream cheese filling into each square.
• Carefully lay remaining crescent sheet on top. Press dough around the filling. Use a pizza cutter to cut out the squares.
• Reduce air fry temperature to 340 degrees F (171 degrees C) and place a parchment round in the bottom of the air fryer basket. Place cheese cake bites into the basket and air fry for 8 minutes.

SOPAPILLA CHEESECAKE BARS

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Unroll one can of dough and lay it in the bottom of a 9-by-13-inch glass baking dish. Use your fingers to press the dough into the bottom of the dish as evenly as you can, pinching the perforations to seal as needed.
• Beat together the cream cheese, vanilla, egg and 1 cup of the sugar in a medium bowl with an electric hand mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Use a rubber spatula to spread the cream cheese mixture over the dough. Unroll the second can of dough and lay it on top of the cream cheese layer. Stretch the dough as needed to cover the cream cheese and use your fingers to pinch the perforations to seal. Do not worry if the dough is not perfectly even; that will happen as it bakes. Pour the butter on top of the dough and use a spoon to spread it out evenly. Stir together the remaining 1/3 cup sugar and the cinnamon in a small bowl and sprinkle all over the top of the dough.
• Bake until the dough is baked through and the cinnamon sugar has formed a crust on top of the dough, about 30 minutes. Cool for 15 minutes before cutting into 12 pieces. The bars can also be cooled completely before cutting and serving.

SOPAIPILLA / SOPAPILLA CHEESECAKE

Steps:

• With one (1) can of crescent rolls, line the bottom of a 9 x 13 pan sprayed with Pam.
• Stretch dough and pinch holes closed to form a crust.
• Blend together, with mixer, softened cream cheese, 1 cup of sugar and 1 teaspoons vanilla.
• Spread cheese mixture evenly over the dough but not too close to the edges.
• Stretch the second can of crescent rolls over the cream cheese mixture to form a top crust.
• Melt oleo, blending in 1 cup of sugar and 1 teaspoons vanilla.
• Pour evenly over the crust and sprinkle generously with cinnamon.
• Bake at 350 for about 30 minutes until bubbling and bottom crust is slightly browned.
• Let cool and refrigerate before cutting into squares.

BETH MOORE'S SOPAPILLA CHEESECAKE

Steps:

• In a 9x13 pan, unroll one can of crescent rolls and line them in the bottom of the pan.
• Flatten.
• Mix together the sugar, cream cheese and extract.
• Spread over crescent rolls.
• Unroll the other can and place crescent rolls on top of cream cheese mixture.
• Pour one half cup of melted butter over the top and sprinkle with the cinnamon sugar mixture.
• Bake at 350 for 30 minutes.