Sopapilla Cheesecake Bars is one of my husband's most requested desserts of all time! Real, creamy cheesecake layered between flaky croissant dough and topped with cinnamon, sugar, and honey - it's heavenly!
Keyword cheesecake, cinnamon, sopapilla
Prep Time 10minutes
Cook Time 40minutes
Chill time 2hours
Total Time 50minutes
Author Stacey aka the Soccer Mom
3blockscream cheese8oz each
1/4cupflourwe used almond flour, but you can use multi-purpose
With an electric mixer, beat cream cheese and 1 cup sugar until light and fluffy.
Add heavy cream, flour, sour cream, and vanilla extract.
Mix in eggs one at a time, just enough to combine with the batter. Set aside.
In a medium casserole dish, layer the bottom completely with croissant dough.
Pour cheesecake batter over the first layer of croissant dough.
With the remaining croissant dough, cover completely the cheesecake batter.
In a small bowl, toss together 1/2 cup sugar and 1/4 cup cinnamon. Use half of this mixture to coat the top of the cheesecake.
Bake at 325°F for 40 minutes. Remove from oven and allow to cool for half an hour. Refrigerate for at least 2 hours to fully set.
Before serving, drizzle with honey and dust with remaining cinnamon sugar.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.