Sopapilla Cheesecake Bars

by Jessica on August 2, 2011

Sopapilla Cheesecake Bars from My Baking Heart

No TWD for me this week. With this incessant heat and humidity (the lowest of the highs this week is 105… incredible!!), I wasn’t fond of turning on the oven to produce less-than-stellar meringues. However, I did heat things up with these Sopapilla Cheesecake Bars. My friend, A, made these one night when she invited C & me over for dinner. As I watched her put them together, I knew I’d immediately be making a batch of my own. So, I served these for dessert after last week’s Shredded Chicken Enchiladas… and they were every bit as good as A’s, maybe even a little better, knowing that they were only 3+ a bar! These are great for after-school snacks, too – a simple process with a stellar result. Warmed in the microwave, these are super-good with a scoop of vanilla ice cream (barring the extra points, of course!)! :)

Sopapilla Cheesecake Bars from My Baking Heart

Sopapilla Cheesecake Bars

Yield: 15 bars (1 per serving)

Ingredients

  • 2 (8 oz) pkgs fat-free cream cheese, softened
  • 3/4 c + 1 tbsp Splenda for Baking (divided)
  • 1 tsp pure vanilla extract
  • 2 (8 oz) cans refrigerated, reduced fat crescent rolls
  • 1 tsp ground cinnamon
  • 1/2 c butter, room temperature

Instructions

Preheat an oven to 350 degrees F. Prepare a 9x13 inch baking dish with cooking spray. Beat the cream cheese with 1/2 cup of Splenda for Baking and the vanilla extract in a bowl until smooth.

Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.

Stir together 1/4 cup + 1 tablespoon of Splenda for Baking, cinnamon, and butter. Dot the mixture over the top of the cheesecake. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 15 squares.

Adapted from: Allrecipes.com

Notes

PointsPlus™ Value: 3

http://mybakingheart.com/2011/08/02/sopapilla-cheesecake-bars/

Sopapilla Cheesecake Bars from My Baking Heart

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{ 4 comments… read them below or add one }

1 Robin Correa March 2, 2012 at 1:48 pm

Yummy! How does the taste compare to using real sugar? They look scrumptious!

Reply

2 Jessica March 2, 2012 at 2:45 pm

Hi Robin! I’ve been using Splenda (for Baking) for so long now, that I can’t tell a difference between it and real sugar anymore. Not sure if that’s a good thing, though! ;)

Reply

3 Shay August 5, 2012 at 10:53 pm

I’ve made the full-calorie version before but would love to use your Splenda version! Question though, for the topping is it the 1/4c + 1 tbsp Splenda (per your list) or did you use 3/4c sugar (per your directions)? Thank you for this!!

Reply

4 Jessica August 6, 2012 at 10:29 am

Hi Shay! It’s the amounts per my list. I’ll go back and correct it right now! Thanks! :)

Reply

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