The sopapilla cheesecake is absolutely amazing. This amazing pioneer woman sopapilla cheesecake is a great treat for your family. This is much faster than most cheesecake recipes because it uses crescent-shaped dough on the bottom and top. This delicious cheesecake is coated, then topped with cinnamon sugar and drizzled with butter. The flavors are incredible and you are sure to succeed with anything you make this quick and easy recipe for.
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What is Sopapilla?
Sopapilla (pronounced Soh Paha Peer) comes from the English translation of the Spanish word “soupapa”, which means “bread soaked in oil”. It is a kind of fried puff pastry. Like a cross between a French (but unleavened) fritter and Indian baking bread, so they’re light and bright. They can be served sweet, usually with honey, or stuffed with meat, like Tamil.
Rich and creamy pioneer woman sopapilla cheesecake is inspired by the famous Mexican pastry. This easy sweet cinnamon is made from a thick, sweet cheesecake layered between flaky moonflower with a hint of sugar.
I love Mexican food from easy chicken enchiladas and fajitas to heavenly soup desserts, I love everything. So if I get a chance to pick another favorite food (it’s cheesecake, if you haven’t guessed it yet) and mix it up with my favorite Mexican dessert…. Good things happen.
This talk pioneer woman sopapilla cheesecake is based on the sweet version with a layer of cinnamon and sugar. He’s almost a trusted thief! Therefore, his name can also be called appropriately.
Online Recipe
This recipe is available all over the internet. But the creator of the version is actually Pillsbury. I received a copy from Julie Davis, one of the Sunday School classmates who taught at Hull Christ Baptist Church in Cedar Hill, Texas. It is very simple and incredibly delicious. It’s not as complicated as most cheesecake recipes. It’s simple and uses six ingredients! My son did this for a church service last year, and everyone who came shouted at him.
One of them, the pioneer sopapilla cheesecake cheesecake bar, also known as the Churro cheesecake bar, is like slicing a meal into a sweet cinnamon-coated churro, only to find the creamy cheese bag inside. These are two great desserts in one bite!
If you love desserts but are stressed about baking, resort to this easy recipe. Spoiler alert: no cooking skills required!
These pioneer woman sopapilla cheesecake bars are filled with a sweet cream cheese heart, then topped with a layer of ground cinnamon and cane sugar that’s perfect for a felita. And the best part? They are made from refrigerated crescent-shaped coil tubes, making them absolutely foolproof.
Why I love this recipe
It’s summer and life seems to be getting back to normal. I don’t know about you, but I’m sure I’m ready to combine it with my dearest! No party is going to complete without a delicious dessert served after dinner. Post easy Sopapilla cheesecake bars to relieve my addiction.
For a creamy dessert filled with cheesecake, sapphires and soup are mixed with cinnamon and that tastes like a slave in a kitchen like yours for hours. Lucky for you, I made this ridiculously easy dessert recipe using my favorite hexagonal crescent-shaped dough tubes from my creative kitchen.
My friend Roxana recently had a baby operate her in the shower (other than scratching her skin). The bite already sent me to the moon and I asked him for this recipe. I’ve done it many times since then, especially when I need something to look at.
If you have the Crescent Rolls tool, the battery, not a crushed dough, is ever more than a few minutes away. When cleaned with a little butter and cinnamon sugar, the resemblance to real thieves is extraordinary!
How to make easy cheesecake
- This recipe is very easy to make in just a few simple steps.
- Bottom Layer: Place bottom layer of greased 9/13 baking dish with crescent roll.
- Filling: Beat cream cheese, sugar, egg and vanilla together. Spread it over the bottom layer.
- Top crust: Place the second crescent-shaped roll sheet over the cheesecake filling.
- Butter: Brush the top layer of melted butter.
- Cinnamon-sugar: Sprinkle the cinnamon-sugar mixture all over the top crust to cover.
- Baking: Bake until golden brown and finish before slicing (or let them cool overnight).
- Crispy and creamy on top, and the overall taste will be very sweet. Very good! Cool it for at least 1 hour, but good or cold. I usually refrigerate it overnight (which makes it easier to cut) and then bring it to room temperature before serving.
Recipe change
- Crescent Rolls: If your grocery store packs crescent rolls, you should definitely use these. Suppose you can only find holes, fine. Just pinch that, then the seams together to seal completely.
- Half recipe: You can easily cut all ingredients in half and make 8×8 pans if needed.
- Add some fruit toppings: Delicious variations include cherry or apple pie filling or a thin layer of raspberry sauce before adding it to the top of the cream pin layer. Very good!
- Don’t skip honey: Honey (and cinnamon sugar) gives this dessert a superior taste, if possible don’t skip it!
I like that how easy it is to fill a cheesecake with scraps. Just soften some cream cheese and mix with some pantry ingredients, then spread it on flour. There’s nothing wrong with a springform pan or a water bath or any level of tension at this great British baking show!
Right now I just want to be with my people, not in the kitchen. This insanely simple recipe only takes a few minutes to collect
When I first published this version in June 2012, it was only the third statement I posted. My photos were taken with an inferior Iphone 3 because I had one. I also took pictures on my beloved granite countertop, but all the colors came together because there were no contrasting colors! Than i also didn’t realize that food photography doesn’t get any better unless the food is served on white plates!
Updated Recipe
I made the pioneer woman sopapilla cheesecake recipe again, again, a year later, in June 2013. By then I had a much better Canon camera, although I was still in the early stages of learning good pictures and serve food. Yet owning a car is still out of reach for the average person.
I recently redesigned this guide (June 2018) and updated the images. They kept filling candy. Since I had leftovers, I took the rest to my neighbor. He liked the dessert and said I wouldn’t mind making another one if I felt like it.
It is also made with ingredients that are readily available at any grocery store and will last for several weeks after purchase. 3 packs of cream and 2 tubes of sickle rolls on hand – which I actually always do – you can make my unreal cheesecake bars a reality at any time.
Easy way to make simple cheesecake bars
- Preparation: Preheat oven for 350 degrees Fahrenheit. Lightly grease the 9×13-inch baking dish with non-stick cooking spray.
- First layer: Place one of the crescent rolls under the pan. Take the pancakes together and press the dough to cover the bottom of the pan.
- Second layer: Beat the cream cheese with the stand mixer and hand mixer until soft. Whisk in 1 cup sugar cane and cornstarch. Squeeze the vanilla and add to the egg. Spread the mixture over the dough.
- Place the second pack of crescent frames on a piece of parchment paper. Knead the pans together and carefully roll out the dough until long. Carefully place a sheet of crescent-shaped dough rolls on the cheesecake layer.
- Clean up as much flour as possible for a clean edge. Then dip the pieces in the butter and sprinkle with cinnamon sugar so you can cook your cheese with the bars because sometimes you need a little
- Spread the melted butter over the flour. In a small bowl, combine the remaining cups of sugar, sugar and cinnamon and sprinkle over the flour layer.
- Cook for 35 to 40 minutes and until golden brown. Remove to the oven and let cool to room temperature. Refrigerate it for three hours or overnight if you prefer.
Ingredients:
- 2 Pack Chilled Crescent Rolls
- 2-pack (8 oz.) cream cheese blocks (regular, full-fat), softened to room temperature
- 1 cup white sugar
- A 1 large egg
- 1 tablespoon vanilla extract
- Melt, 1 knob of butter (2 cups),
- ¾ cup cinnamon sugar (add 1 teaspoon cinnamon to a cup of sugar)
Cover:
- table 3 tablespoons butter, melted
- 1/2 cup cinnamon
- 1/1 1/2 teaspoon cinnamon
Instructions:
- Place the baking rack in the middle. Carefully coat the 19-inch baking pan with cooking spray or butter.
- Place one of the crescent rolls and arrange in a single layer on the bottom of the baking dish. Pull the tip to fit the bottom of the pan and pinch the seams to seal. Put aside.
- Using an electric mixer, white sugar, combine cream cheese, vanilla and eggs until well combined.
- Place the crescent rolls and then place them on a cutting board or silicone baking mat, stretching to fit snugly over a layer of cheesecake filling. Again, be sure to bring the seams together to seal. Spoon the dough and carefully place it on top of the filling so that it is completely covered.
- Melt the butter and pour it so that the dough is completely covered. Sprinkle cinnamon sugar evenly over it.
- Bake it for 30 minutes until the dough is set and the cinnamon sugar forms a layer on the floor.
- Let cool completely before cutting into bars. These are great Mac Tour dryers because they need to be cold.
- Wipe off as much flour as possible to get a clean edge at the top. (And then dip the pieces in butter and bake your cinnamon stick cheesecake because sometimes you just have to taste a little bit of something good first.)
Frankly, I had nothing special in mind, just something sweet – a sweet pioneer woman sopapilla cheesecake with a gift pioneer wife with friends. I didn’t want anything “normal” like cookies, cakes, muffins. He wasn’t really interested in chocolate. And it had to be quick and easy. It didn’t take long for me to find something good. Yes, you guessed it. Flexible cheesecake bars. They looked good; they were simple and just the right amount of sweet.
Perfect Dessert
These handy cheesecake bars (thanks to the copper cookie crust) are the perfect addition to any dessert table, especially when the love for Sopapilla cheesecake recipes is spreading. Although the soup is a deep-fried puff pastry that can be served with bread or dessert, in the United States it is synonymous with the mixture of cinnamon and sugar usually sprinkled on top. These are the names of the sopapilla cheesecake bars.
To be fair, I checked a few recipes for comparison, but they mostly looked like this. Luckily I had it all, so I decided to do it. I’m glad I did it! We all loved it! It was very easy to do. In fact, the hardest part was letting it cool properly before serving (did I mention it smells good?).
Say you can’t find a cream cheese spread with brown sugar and cinnamon; replacement for two 8 oz. Packaged packs of cream cheese and 1/2 cup brown sugar, and 1 tbsp. Ground cinnamon in cream cheese with vanilla and orange if using.
Save:
- Arrange the pioneer woman sopapilla cheesecake bars in a single layer in an airtight container.
Nutritional information
Per serving: 101 calories; Fat 5g; Cholesterol 5 mg 3 g saturated fat 10 g carbohydrates; trans fatty acid 1 g; Sugar 6 g Protein 2 g; Vitamin A 173.5 IU; 0.1 mcg sodium folate 182 mg; Potassium 1mg; Calcium 19 mg Iron 0.3 mg.
