Okay, today is the last of my holiday baking posts – at least until next year :0)
I love to bake, especially during the holidays, especially when I can give my baked goodies away as gifts. But since I do so much baking this time of year, I love it when I can save time, but yet produce something so delicious, nobody cares about the shortcuts I took.
I first came across this recipe for layered sopapilla cheesecake bars on the Life’s Simple Measures blog, and have since found various versions of this recipe all over the internet. My version that I share here is an amalgamation of several of the recipes I found. This recipe isn’t for a real sopapilla, in that the dough isn’t fried, but is baked along with the filling and topping. Instead of making your own dough, this recipe uses refrigerated crescent roll dough – a real time-saver. It bakes up light and layered, with a not-too-sweet, gooey cream cheese layer in the middle, and a beautifully browned and crackly, sugary, and buttery top. Absolutely delish!
LAYERED SOPAPILLA CHEESECAKE BARS
2 8-oz packages of cream cheese at room temperature
1-3/4 cups white sugar, divided
1 tsp vanilla extract
12 oz can of big and flaky refrigerated crescent roll dough*
8 oz can of refrigerated crescent roll dough*
1 tsp ground cinnamon
1/2 cup (1 stick) unsalted butter at room temperature
1) Preheat oven to 350 F. Cover a 9×13 inch baking dish with a layer of cooking spray.
2) Beat 1 cup of sugar with the cream cheese and vanilla extract until well combined and smooth.
3) Remove and unroll the crescent roll dough from the 12-oz can. Place all but 2 of the 8 triangular pieces of dough into the prepared baking dish, fitting and pinching them together to form a single layer of dough.
4) Using an offset or rubber spatula, evenly spread the cream cheese mixture over the layer of dough.
5) Place the 2 leftover pieces of dough from the 12-oz can onto the cream cheese layer. Remove and unroll the crescent roll dough from the 8-oz can, and layer the pieces over the cream cheese, fitting all the pieces together so that everything forms a layer of dough. You may have to cut some of the dough and use it to patch up any bare spots.
6) Beat the butter, remaining 3/4 cup of sugar, and cinnamon together until well mixed. Dot the mixture evenly over the top of the cheesecake.
7) Bake until the crescent roll dough has puffed and turned golden brown, about 30 to 35 minutes.
8) Cool completely on baking rack before cutting.
Yield: Approximately 28 pieces.
* Instead of buying two different sized cans of crescent roll dough, you can substitute with two 8-oz cans to make things easier. I used two different sizes because some recipes called for two 8-oz cans, while others called for two 10-oz cans. The 10-oz cans are no longer available, so I mixed and matched the two different sizes to get 20 oz of dough. I like more dough to balance out all that cream cheese :0)
What quick and easy shortcuts do you like to use in your baking? Please share in the comments.