Sopapilla Cheesecake Bars

We have a marvelous group of neighbors who gather monthly for dinner parties — three couples who share great food, laughter and community. Meet Dawn and Bill, Dianne and Dick. They are every bit as kind as they appear.

Years ago after a violent storm that occurred while we were on vacation in Hawaii, we returned home late at night to find a large tree had fallen across our driveway and had badly damaged a nearby Sweet Bay Magnolia. To our surprise, our neighbors had already cleared the driveway, stacked the logs, and trimmed the damaged branches. That generosity and care is what community is all about — the neighbors we should all aspire to be.

For the past thirteen years we’ve shared meals ranging from casual pizza on the lawn to elegant six-course dinners. Many of the best meals I’ve had were at one of our tables, and I’ll be sharing more of those recipes in the months ahead.

Our most recent gathering fell on Cinco de Mayo, hosted by Dawn and Bill. Dawn’s menu included Chicken Tortilla Soup, White Cheese Queso and Chips, Baja Fish Tacos, Tequila Lime Chicken Tacos, Mexican Street Corn Nachos, and Sopapilla Cheesecake Bars. These meals are a big reason we love our dinner nights — and Dawn’s Sopapilla Cheesecake Bars are easy, fun and perfect for sharing. Kids can even help make them.

About Sopapillas

A sopapilla is traditionally a fried pastry popular in regions with Spanish heritage, especially in Mexico. Dawn’s version adapts the flavor into an easy baked dessert made in a 9 x 13-inch pan and sliced into 18 squares. It keeps well covered in the refrigerator for a day — delicious on day one and outstanding on day two. Serve it plain or with a light drizzle of honey if you like.

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Sopapilla Cheesecake Bars

Prep Time: 10 mins • Cook Time: 35 mins • Total: 45 mins

Servings: 18 • Course: Dessert • Cuisine: Mexican

Author: Betsy Edwards

Made in a 9 x 13-inch baking dish and cut into 3 rows by 6 columns for 18 squares. Store covered in the refrigerator for up to one day.

Ingredients

• 2 (8 ounce) cartons cream cheese, softened
• 1 cup sugar
• 2 (8 ounce) tubes crescent rolls (sheets work best — one as the base and one on top)
• 1 teaspoon vanilla extract
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/2 cup butter, softened

Equipment

• 9 x 13-inch baking dish

Instructions

1. Preheat oven to 350°F. Spray a 9 x 13-inch baking dish. Beat the cream cheese with 1 cup sugar and vanilla until smooth. Unroll crescent dough and shape into 9 x 13-inch rectangles. Press one rectangle into the bottom of the prepared dish.
2. Bake the bottom dough for 5 minutes. Remove from the oven and evenly spread the cream cheese mixture over it, then cover with the remaining dough.
3. Mix 1/2 cup sugar, cinnamon, and softened butter. Dot this mixture over the top sheet of dough.
4. Bake until the dough is puffed and golden, about 30 minutes. Remove and cool completely before cutting into 18 squares.

Make-Ahead Note

Store covered in the refrigerator for up to one day.