Sopapilla Cheesecake Bars

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It's fun having blogging friends and celebrating momentous occasions over the blogosphere with them. Today a bunch of other bloggers and I are helping Camilla of Culinary Adventures with Camilla celebrate her 15th wedding anniversary with cheesecake recipes! She originally asked for 15 bloggers to participate, but we ended up with waaaayy more participants, and therefore waaaayy more than #fifteencheesecakes. (Check out the full list of cheesecakes below!)

Cheesecake alone is so easy to make, and adding something special can turn an ordinary cheesecake into something spectacular. In my case, I chose to top it with sopapilla, which is fried dough sprinkled with cinnamon and sugar. I used canned crescent rolls to save some time, but then topped it with a delicious butter, cinnamon and sugar combination to make a crispy, sweet topping. The sopapilla portion of this particular cheesecake doesn't require many extra steps (or ingredients!) and makes an extremely tasty crust for the creamy cheesecake center. Enjoy!

Printable Recipe

Ingredients

• 2 (8 oz.) cans refrigerated crescent dinner rolls
• 2 (8 oz.) packages cream cheese, softened
• 1 1/2 cups sugar, divided
• 1/2 cup light sour cream
• 1 egg, lightly whisked
• 1 tsp. vanilla
• 1/2 cup butter, melted
• 1 tbsp. ground cinnamon

Preheat oven to 350 degrees F.

Unroll one can of dough. Place in the bottom of a greased 9x13" baking dish. Stretch to cover bottom of dish, firmly pressing seams together to seal.

In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Add sour cream, egg and vanilla and beat until combined. Spread over dough in baking dish.

Unroll the second can of dough. Pinch the seams together and carefully place on top of cream cheese layer. 

Pour melted butter over top of the dough and spread so it fully covers the dough. 

Mix remaining 1/2 cup sugar with the cinnamon. Sprinkle evenly over butter.

Bake for 30 minutes or until center is set. Allow to cool and then place in the refrigerator to chill completely. 

Once chilled, cut into bars. To store, cover and refrigerate.

Source: Adapted from Pillsbury

Here's what everyone brought to the cheesecake table, listed in alphabetical order. Enjoy!

Berry Cheesecake Bars by Baking and Creating with Avril

Cherry Cheesecake Bites by Cookaholic Wife

Chocolate Caramel Cheesecake by Dancing Veggies

Chocolate Cheesecake by My Hobbie Lobbie

Chocolate Topped Peppermint Cheesecake by Amy's Cooking Adventures

Classic Cheesecake with Strawberry Puree by Making Miracles

Cookies & Creme No-Bake Cheesecake by Hapa-tite!

Creme Brulee Cheesecake Bars by Tara's Multicultural Table

Easter Basket Mini Cheesecakes by Little Bit of Everything

Everyday Cheesecake by Things I Make (for Dinner)

Irish Cream Cheesecake by A Day in the Life on the Farm

Layered Cinnamon Streusel Cheesecake Cake by Famished Fish, Finicky Shark

Lowfat Blackberry Cheesecake by A Kitchen Hoor's Adventures

Matcha-Yuzu Cheesecake with a Meyer Lemon Glaze by Culinary Adventures with Camilla

Mini Churro Caramel Cheesecake by Cheese Curd In Paradise

Mini Maple Pecan Cheesecakes by Join Us, Pull up a Chair

Mudslide Cheesecake by Sew You Think You Can Cook

Neapolitan Cheesecake by PicNic

No-Bake Pumpkin Cheesecake by Angels Homestead

Ricotta Cheesecake with Shortbread Crust by Living the Gourmet

Samoa's cheesecake by Goodie Godmother

Sopapilla Cheesecake Bars by The Savvy Kitchen

Sopapilla Puff Pastry Cheesecake by Pink Cake Plate

Skinny Vanilla Bean Cheesecake by Renee's Kitchen Adventures

Twix Cheesecake Brownie Torte by Making Memories With Your Kids