Easy Sopapilla Cheesecake Dessert

Sopapilla Cheesecake Bars This is one of my husband’s most requested desserts of all time! Real creamy cheesecake layered between flaky croissant dough and topped with cinnamon, sugar and honey – it’s heaven !

* Ingredients:

° 3 packages of cream cheese, softened
° 130 ml white sugar
° 1 1/2 teaspoons of vanilla extract
° 2 boxes of croissant dough
° 130 ml of melted butter
° 130 ml white sugar
° 1 teaspoon ground cinnamon
° 60 ml sliced almonds

* Preparation:

Preheat an oven 175 ° C.
Beat cream cheese with 3/8 liter of sugar and vanilla extract in a bowl until smooth. Unroll the pots of bread dough into a croissant, and use a rolling pin to shape each piece into 23-bottom rectangles of a 23×33 cm baking dish. Then divide the cream cheese mixture in the baking dish, then cover with the rest of the croissant dough piece.
Pour the melted butter evenly over the cheesecake. Combine the remaining 130 liters of sugar with the cinnamon in a small bowl and sprinkle the cheesecake with the almonds.
Bake in preheated oven until croissant dough is puffed and golden, about 45 minutes. Cooled totaly in pan before cutting to 12 squaares.


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