THE MOST ADDICTING SOPAPILLA CHEESECAKE BARS

Seriously good sopapilla cheesecake bars made without the typical crescent roll dough! We’re making these with puff pastry instead so they are 1000x better than the original!

INGREDIENTS:

· 1 box or 2 – (10″ x 15″) puff pastry sheets

· 2 (8 ounce) bricks of cream cheese (see notes), room temp

· 1 ¼ cups granulated sugar, divided

· ¼ cup sour cream, room temp

· 2 teaspoons vanilla extract

· 1 egg, room temperature

· 1 tablespoon ground cinnamon

· 4 tablespoons salted butter, melted (see notes)

DIRECTIONS:

1. Positon a rack in the center of the oven and preheat the oven to 400ºF. Spray a 9×13 dish with cooking spray. Use the first sheet of puff pastry and lay it flat into the baking dish. Do not trim the extra dough as the puff pastry will shrink a bit in the oven. Pay extra attention to the side and just gently press it against the sides of the dish. Use a fork to poke holes all over the puff pastry dough. You don’t want it to puff up in the oven. Bake the crust for 15 minutes.

2. While the crust is baking, prepare the cheesecake mix. Beat the cream cheese and 1 cup of sugar for 2 minutes. Add the egg, sour cream, and vanilla and mix until *just* combined, I’d say in the ballpark of 5-10 seconds.

3. …………………………………

4. …………………………………………….

Full instructions: Click here

THE MOST ADDICTING SOPAPILLA CHEESECAKE BARS