PILLSBURY CHEESECAKE FILLING RECIPES
SOPAPILLA CHEESECAKE BARS RECIPE - PILLSBURY.COM
You've never had cheesecake bars like this. Inspired by the popular Mexican pastry, Sopapilla Cheesecake Bars are a cinnamon sugar cheesecake dessert featuring a sweet cream cheese filling, crunchy-sweet topping and flaky crescent crust. These sopapilla bars are dangerously good, and dangerously easy to make. Don’t say we didn’t warn you!
Provided by Deborah Harroun
Total Time 1 hours 20 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Unroll 1 can dough. Place in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.
- In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish.
- Unroll second can of dough. Firmly press perforations to seal. Carefully place on top of cream cheese layer. Pinch seams together.
- Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
- Bake 30-35 minutes or until bars appear set when gently shaken. Cool slightly, about 30 minutes. Refrigerate for easy cutting. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining bars.
Nutrition Facts : Calories 440 , CarbohydrateContent 43 g, CholesterolContent 60 mg, FatContent 5 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 480 mg, SugarContent 30 g, TransFatContent 1/2 g
CHOCOLATE CHIP CHEESECAKE BARS RECIPE - PILLSBURY.COM
You no longer have to pick between your two favorite desserts! Starting with Pillsbury™ refrigerated cookie dough, this creamy cheesecake filling is spread onto a chocolate chip cookie crust for a dessert that has the best of both worlds. These chocolate chip cheesecake bars are the perfect addition to your next family gathering or dinner party with friends. Bonus: This recipe yields 16 servings, so there’s more than enough to share. Any leftovers (if there are any) can be stored in the fridge for up to 3 days, but we don’t think you’ll have any problem getting rid of them.
Provided by Pillsbury Kitchens
Total Time 3 hours 20 minutes
Prep Time 10 minutes
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
- In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
- Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.
Nutrition Facts : Calories 200 , CarbohydrateContent 25 g, CholesterolContent 35 mg, FatContent 2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Bar, SodiumContent 135 mg, SugarContent 18 g, TransFatContent 1 g
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