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SOPAPILLA CHEESECAKE BARS

sopapillas are a type of deep-fried flatbread found commonly in latin countries. After frying, sopapillas are dredged in cinnamon sugar, and as you can imagine, consumed happily and rapidly.

my friend Sharon Graves, founder of the BLVD Kitchen in sherman oaks, CA, took the concept one step further and created a quick and easy sopapilla-inspired cheesecake bar. and as you have figured out by now, I took them a little further, adding in an additional egg for richness, and more lemon for tang.

CAUTIon!!!! this is not a diet dish, but it is a special treat when those cheesecake cinnamon dreams compel you to cave in!

Just ONE bar, please!

Just ONE bar, please!

WHAT YOU NEED:   9 x 13 baking pan  Stand or hand mixer   INGREDIENTS:   2 packages Pillsbury Crescent rolls  3 bricks cream cheese  2 large eggs

WHAT YOU NEED:

9 x 13 baking pan

Stand or hand mixer

INGREDIENTS:

2 packages Pillsbury Crescent rolls

3 bricks cream cheese

2 large eggs

2 cups sugar - divided into 1 1/2 cup and 1/2 cup portions  Pinch salt  1 tsp vanilla extract  1 TB fresh lemon juice  1 TB ground cinnamon  1 stick unsalted butter, melted

2 cups sugar - divided into 1 1/2 cup and 1/2 cup portions

Pinch salt

1 tsp vanilla extract

1 TB fresh lemon juice

1 TB ground cinnamon

1 stick unsalted butter, melted

INSTRUCTIONS:   1. Mix cinnamon with 1/2 cup sugar and set aside  2. Preheat oven to 350  3. Butter a 9x13 baking pan and press the contents of one package of rolls into the bottom, filling in any gaps with excess dough  4. Put the cream cheese, eggs, 1 1/2 cup sugar and salt into your mixer and beat until smooth.  5. Add the vanilla and lemon juice and mix well.

INSTRUCTIONS:

1. Mix cinnamon with 1/2 cup sugar and set aside

2. Preheat oven to 350

3. Butter a 9x13 baking pan and press the contents of one package of rolls into the bottom, filling in any gaps with excess dough

4. Put the cream cheese, eggs, 1 1/2 cup sugar and salt into your mixer and beat until smooth.

5. Add the vanilla and lemon juice and mix well.

6. Pour the cream cheese “batter” over the crescent roll base.  7. Open the second package of crescent rolls, place on a countertop, and press seams together gently.  8. Lay this over the batter carefully.

6. Pour the cream cheese “batter” over the crescent roll base.

7. Open the second package of crescent rolls, place on a countertop, and press seams together gently.

8. Lay this over the batter carefully.

9. Pour the melted butter over the top and then sprinkle the cinnamon sugar evenly over the top.  10. Schedule a spin class for tomorrow, STAT!

9. Pour the melted butter over the top and then sprinkle the cinnamon sugar evenly over the top.

10. Schedule a spin class for tomorrow, STAT!

11. Bake at 350 for 30 minutes. Let cool for 10-20 minutes and then refrigerate for at least an hour.  12. Cut into bars and serve.  13. Enjoy the ooh’s and aahs of your friends and family!

11. Bake at 350 for 30 minutes. Let cool for 10-20 minutes and then refrigerate for at least an hour.

12. Cut into bars and serve.

13. Enjoy the ooh’s and aahs of your friends and family!