Sopapilla Cheesecake Squares are like the perfect potluck dessert. Delicious, easy, AND portable!
These are quick to make, and made even quicker if you are lucky enough to find crescent roll dough sheets. It is hit and miss for me, one day there are what seems like millions of cans in the refrigerated section, but half the time there are none. It only takes a few seconds to press the cut sheets back together, so either one works.
If you like your topping a little less thick, just reduce the butter by a couple of tablespoons. Just make sure you cover it completely with sugar and cinnamon. Either way, just keep sprinkling the sugar and cinnamon over the top until there are no more puddles of butter. Basically, you want to make sure that your butter has absorbed as much sugar as possible.
While these can be eaten warm, I don’t find the flavor is at its best during this time. Besides, it will be far too messy to eat with your hands.
I store mine at room temperature, I have never gotten sick nor have I had reports of people getting sick after eating these. In my mind, these are no different than any coffeecake I have purchased with a cream cheese filling……….. I buy those at room temperature, except I have zero idea how long they have been sitting at room temperature.
I have never had Sopapilla Cheesecake Squares in my possession longer than 48 hours, so I have to imagine that is no longer than the above mentioned coffeecakes. If you feel the need to store these in the refrigerator, feel free to do so. I have done it, I just think they taste better at room temperature.
This recipe has been adapted from the recipe found online at Pillsbury.
Preheat oven to 350 degrees F.
Spray 9 X 13 pan with baking spray.
Unroll one package of crescent rolls into prepared pan.
Press seams together, if not using uncut crescent sheets, evenly press dough out to edges of pan.
With a mixer, cream together cream cheese, 1 cup of sugar, and vanilla. Reserve remaining sugar for topping.
Pour cream cheese mixture over the crescent dough in the pan.
Spread evenly over dough.
Unroll second container of crescent roll dough and place on top of cream cheese mixture.
Carefully stretch dough out evenly.
Spread butter over top layer of dough.
Mix remaining cup of sugar with cinnamon.
Sprinkle evenly over melted butter.
Place in preheated oven and cooking until top is bubbling and browned, about 30 minutes.
Remove from oven and cool completely before cutting into bars.
Other Mexican Inspired Recipes