A plain subabella cheesecake made with crust crust, cheese, sugar, cinnamon and melted butter. Easy and delicious dessert!
I definitely like sopapillas. Sopapillas is a light, fluffy fried dough that is rolled in cinnamon sugar. It's amazingly delicious when sprinkled with honey! Here we jokingly call them sofa cushions. My grandmother actually made these things when she visited us years ago and I've been making them in her way ever since!
Tips for preparing sobabella cheesecake bars :
If you can find semicircular dough sheets, they will be much easier to use here as you won't have to push the seams together.
For a rich flavor, try using a mixture of white and brown sugar.
Try serving it with a little honey, chocolate, or strawberry syrup on top!
Leftovers should be stored in an airtight container in the refrigerator for a maximum of 3 days.
Leftovers can also be frozen, but the crescent paste may be slightly moist once defrosted.
* Ingredients :
° 2 (8-ounce) chilled Hilal rolls (or crescent dough sheets)
° 2 packages (8 ounce) soft cream cheese
° 1 cup sugar
° 1 teaspoon vanilla
° 4 tablespoons of melted salted butter
° Half a cup of granulated sugar
° 1 teaspoon ground cinnamon
* Instructions :
Preheat oven to 350 degrees Fahrenheit.
Spray a 9 x 13-inch baking dish with nonstick cooking spray (I like the flour-based type).
Loosen one tube of crescent rolls and a layer at the bottom of the pan, and press the seams together (unless you are using crescent dough sheets.
In a medium bowl, mix cream cheese, sugar and vanilla extract until combined.
Spread the cream cheese mixture over the bottom layer of the crescent roll.
The remaining crescent layer is rolled up on top, pressing the seams together (again, not necessary when using crescent dough sheets.)
Sprinkle the top with the melted butter.
Sprinkle with sugar and cinnamon.
Baking, un-covered, for 31-41 min , until lighting golden brown.
Enjoy !
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