Let’s do a little background on cinco de mayo.
Everyone in the states thinks it’s Mexican Independence day, but it turns out we’ve been misinformed all these years. It’s a way to commemorate the freedom and democracy Mexican-Americans had after the Civil War. In Mexico, its about some Puebla stuff about overcoming the French army. Something tells me when people found out they were completely wrong about this day in history that changed it to celebrating Mexican culture and heritage that way we have not 1 but now 2 days a year when it’s okay to get completely plastered off or asses.
I probably should have made margaritas, pero tequila y yo no esta amigos a todo.
I totally just butchered that sentence en Español. Tequila and I are not friends at all. I do weird horribly embarrassing things while drinking tequila.
So sopapilla cheesecake bars is it. Sopapilla are Mexican, right? Wrong. They are primarily South American and Texan. Which is probably why they are in every tex-mex restaurant in Texas. What about Churros? Wrong again. So frustrating.
Now I’ve seen these online called Sopapailla or Churro Cheesecake bars. I’m calling it Sopapilla, but if you want to call it Churro be my guess. All that matters is that both desserts have cinnamon and sugar on it and it’s been Americanize with cheesecake filling. Because we, Americans, fucking love our cheesecake. In any form.
Sopapilla Cheesecake Bars
2 cans Crescent Rolls
2 8oz blocks Cream Cheese,softened
1 teaspoon Vanilla
1 egg, slightly beaten
3/4 cup sugar, divided
2 tablespoons ground cinnamon
Spray a 9X13 glass baking dish with cooking spray.
Pop one of the crescent roll cans open and gently press the dough into the bottom of the baking dish. Make sure all the seams are pressed together to seal.
Mix vanilla, cream cheese, 1/2 cup sugar, and the egg using a hand mixer until well combined. DO NOT do this by hand. It WILL take FOREVER!
Spread cream cheese mixture over the crescent roll dough.
Pop the second can of crescent rolls open and using a 9X13 baking sheet or wax paper, roll dough out and press seams together. Remove from sheet or wax paper and put dough over cream cheese mixture.
Bake at 350 for 30 minutes.
While you wait for the cheesecake bars to bake, put cinnamon and 1/4 cup sugar in a plastic bag and shake until it’s cinnamon sugar. The song “Hey Ya” just came into my head….shake it like a polaroid picture….you know what to do….
When you take the cheesecake bars out, sprinkle the cinnamon sugar evenly over the crust.
Makes 24 bars. Per Bar: Calories: 160, Carbohydrate: 15 grams, Sugar: 7 grams, Protein: 3 grams.
Whoever thought of this was a genius squared to infinity. Seriously!
So yummy. So creamy. So cinnamon-y. So epicly good. And I like how they used crescent rolls dough as the crust. Something tells me that if they used pie dough or phyllo dough, it wouldn’t taste quite right.
And they are addicting. So addicting.
If you don’t want excessive amounts of cinnamon sugar falling off the crust, you don’t use it all. I didn’t. I didn’t want it to get all messy and what have you. Nothing is worse than getting sugar and cinnamon all over your shirt making you look like a messy person.
If you end up going to a cinco de mayo party, or a Mexican theme pot luck, bring these. ring two batches of them, because it will disappear faster than Hawaiian Rolls at a Thanksgiving potluck.
Happy Cinco de Mayo.