Recipes and Cooking Sopapilla Cheesecake Bars These easy (thanks to a purchased biscuit crust) cheesecake bars are the perfect addition to any dessert table, especially as love spreads for sopapilla cheesecake recipes. While sopapillas are a fried pastry that can be served savory or sweet, in the United States they¿ve become synonymous with the cinnamon-sugar mixture commonly sprinkled on top. That's what these sopapilla cheesecake bars are named for. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 7, 2016 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Bake Time: 30 mins Total Time: 50 mins Servings: 32 Yield: 32 bars Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 16.3 ounce pkg. (8) refrigerated large flaky biscuits (Pillsbury Grands! Flaky Layers) 2 8 ounce tubs cream cheese spread with brown sugar and cinnamon* 2 teaspoon vanilla 1 teaspoon orange zest (optional) ¼ cup butter, melted ⅓ cup granulated sugar 1 ½ teaspoon ground cinnamon Honey (optional) Directions Preheat oven to 350°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. 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. 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. *Tip: If you can't find cream cheese spread with brown sugar and cinnamon in it, substitute two 8-oz. packages 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. That will help lend the sopapilla flavor to these Mexican cheesecake bars. To Store: Arrange sopapilla cheesecake 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. Print Nutrition Facts (per serving) 101 Calories 5g Fat 10g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 32 Calories 101 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 5mg 2% Sodium 182mg 8% Total Carbohydrate 10g 4% Total Sugars 6g Protein 2g Calcium 19mg 1% Iron 0.3mg 2% Potassium 1mg 0% Fatty acids, total trans 1g Folate, total 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.