Sopapilla Cheesecake Bars

These easy cheesecake bars are the perfect addition to any dessert table. These easy cookie bars will be gone in a hurry!

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  • Makes: 32 servings
  • Serving Size: 1 bar
  • Makes: 32 bars
  • Prep: 20 mins
  • Bake: 30 mins 350°F

Sopapilla Cheesecake Bars

Directions

  1. Preheat oven to 350 degrees F. Line a 13x9-inch baking pan with foil, extending the foil over the edges of the pan. Lightly coat foil with cooking spray. Separate each biscuit in half horizontally. Place half of the biscuits in the bottom of the prepared pan. Press and pinch biscuits together to cover the bottom of the pan.
  2. For filling, in a medium bowl beat cream cheese, vanilla, and orange zest with a mixer on medium until smooth. Spread cream cheese filling evenly over biscuit layer in pan. Gently stretch the remaining biscuits with your fingers until about 1/8 inch thick. Gently layer the biscuits over the filling (biscuits will overlap slightly). Pour the melted butter over the top. In a small bowl stir together the sugar and cinnamon; sprinkle evenly over top.
  3. Bake 30 minutes or until golden brown. Cool slightly. Use edges of foil to lift uncut bars out of pan. Transfer to a cutting board. Cut into bars. Serve warm or chill and serve within 24 hours. If desired, drizzle with honey just before serving.

From the Test Kitchen

*Tip:

If you can't find cream cheese spread with brown sugar and cinnamon, substitute two 8-oz. pkg. cream cheese and beat 1/2 cup packed brown sugar and 1 Tbsp. ground cinnamon into the cream cheese with the vanilla and, if using, orange zest.

To Store:

Arrange bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 24 hours or freeze for up to 3 months.

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Nutrition Facts (Sopapilla Cheesecake Bars)

  • Per serving:
  • 101 kcal ,
  • 5 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 5 mg chol. ,
  • 182 mg sodium ,
  • 10 g carb. ,
  • 0 g fiber ,
  • 6 g sugar ,
  • 2 g pro.
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