TOASTER OVEN CHEESECAKE RECIPES

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SOPAPILLA CHEESECAKE BARS RECIPE - PILLSBURY.COM



Sopapilla Cheesecake Bars Recipe - Pillsbury.com image

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

2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
2 packages (8 oz each) cream cheese, softened
1 1/2 cups sugar
1 teaspoon vanilla
1/2 cup butter, melted
1 tablespoon ground cinnamon

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

PECAN CHEESECAKE PIE RECIPE - PILLSBURY.COM



Pecan Cheesecake Pie Recipe - Pillsbury.com image

Enjoy this amazing pecan cheesecake pie made with Pillsbury™ pie crust - a yummy fall desert!

Provided by Pillsbury Kitchens

Total Time 2 hours 10 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 10

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 package (8 oz) cream cheese, softened
4 eggs
3/4 cup sugar
2 teaspoons vanilla
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup
Whipped cream, if desired
Ground cinnamon, if desired

Steps:

  • Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • In medium bowl, beat cream cheese, 1 of the eggs, 1/2 cup of the sugar, 1 teaspoon of the vanilla and the salt with electric mixer on medium speed until smooth. Pour mixture into crust-lined plate; sprinkle evenly with chopped pecans.
  • In large bowl, beat corn syrup and remaining 3 eggs, 1/4 cup sugar and 1 teaspoon vanilla with whisk. Pour mixture over pecans. Place plate on cookie sheet.
  • Bake on lowest oven rack 50 to 55 minutes or until set. Cool completely on cooling rack, about 1 hour. Serve or refrigerate. Top individual servings with whipped cream and cinnamon. Store covered in refrigerator up to 2 days.

Nutrition Facts : Calories 560 , CarbohydrateContent 68 g, FatContent 5 , FiberContent 2 g, ProteinContent 7 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 370 mg

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