Likely originated from Spanish sopaipas, sopapillas are a flaky, deep-fried pastry served with a drizzle of honey that is popular in New Mexico. These sopapilla cheesecake bars add a lyer of creamy cheesecake between the flaky pastry for a dessert that is completely irresisitible.
Prepare and refrigerate the gluten free crescent roll dough. Then gather the ingredients and preheat the oven to 350°F.
Blend the cream cheese and sugar, then add the egg and vanilla. Beat until creamy.
Roll the dough into a rectangle, then fit it into the bottom of an ungreased 9x13-inch pan.
Spread the cream cheese mixture in an even layer over the dough.
Roll out the other piece of dough and lay it on top of the cheesecake layer.
Brush the top with melted butter and sprinkle with cinnamon sugar.
Bake at 350°F for 30-35 minutes, until golden. Cool completely before serving.
Give the sopapilla cheesecake bars a drizzle of honey before you dig in!
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