Sopapilla Cheesecake Bars
Sopapilla Cheesecake Bars are simple and delicious dessert, made with cream cheese and sour cream filling, in between two layers of puff pastry sheets and sprinkled with cinnamon sugar.
Servings: 15
Ingredients
- 2 puff pastry sheets
- 450 grams cream cheese (16 oz) room temperature
- 200 grams granulated sugar (1 cup)
- 50 grams sour cream (1/4 cup) room temperature
- 2 teaspoons vanilla extract
- 1 egg room temperature
- 60 grams sugar (1/4 cup) + 1 tablespoon ground cinnamon
- 60 grams butter (1/4 cup)
Instructions
- Preheat the oven to 180ºC (375ºF)B.
- Butter 33x23 cm (13×9 inch) baking pan. Lay the first puff pastry sheet into the baking dish.
- Do not trim the extra dough as the puff pastry will shrink in the oven. Using a fork to poke holes all over the puff pastry dough.
- Bake for 15 minutes.
- Beat the cream cheese and 200 grams of sugar for 2 minutes.
- Add the egg, sour cream, and vanilla and mix until combined, around 20 seconds.
- Remove the crust from the oven.
- If it has puffed up, let it sit for 5 minutes and it will deflate.
- Spread the prepared cheesecake mix onto crust.
- Top with the second puff pastry sheet and gently tuck in or crimp the sides.
- Combine 60 grams of sugar and 1 tbsp cinnamon in a bowl.
- Brush half the melted butter onto the puff pastry and sprinkle with cinnamon sugar.
- Drizzle the remaining butter over the top. You don’t have to be too precise.
- Bake for 20-25 minutes or until the top puff pastry sheet is baked.
- Let cool for 20 minutes as room temperature.
- Then cool completely in the refrigerator for several hours before serving.
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