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Creamy Sopapilla Cheesecake Bars Recipe with Easy Cinnamon Honey Drizzle

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These creamy sopapilla cheesecake bars combine a flaky puff pastry crust with a smooth, tangy cheesecake center, topped with a warm cinnamon honey drizzle. Perfect for gatherings or a cozy indulgence, they are quick and easy to make.

Ingredients

Scale
  • 2 sheets puff pastry, thawed
  • 16 oz (450 g) cream cheese, softened
  • ½ cup (120 ml) sour cream
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon (for filling)
  • 1 tsp ground cinnamon (for drizzle)
  • ¼ cup (60 ml) honey
  • 2 tbsp (28 g) butter, melted
  • Powdered sugar (optional, for dusting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch (23×33 cm) baking dish with parchment paper, leaving some overhang for easy removal.
  2. Unfold one sheet of thawed puff pastry and press it gently into the bottom of the baking pan. Prick the surface lightly with a fork to prevent excessive puffing. Brush with 1 tablespoon melted butter.
  3. In a medium bowl, beat cream cheese and granulated sugar with an electric mixer until smooth and creamy (2-3 minutes). Add sour cream, eggs, vanilla extract, and 1 teaspoon ground cinnamon. Mix until fully combined and silky.
  4. Spread the cheesecake filling evenly over the puff pastry base and smooth the top with a spatula.
  5. Unfold the second puff pastry sheet and place it gently on top of the cheesecake filling. Press edges lightly to seal. Brush the top layer with remaining 1 tablespoon melted butter.
  6. Bake for 35-40 minutes until puff pastry is golden brown and cheesecake layer is set but slightly jiggly in the center. Avoid overbaking.
  7. While baking, whisk together honey and 1 teaspoon ground cinnamon in a small bowl for the drizzle.
  8. Remove bars from oven and cool completely in the pan on a cooling rack (about 1 hour). Drizzle cinnamon honey evenly over the top. Dust with powdered sugar if desired.
  9. Use parchment paper overhang to lift bars from pan. Cut into 12 squares and serve.

Notes

Use softened cream cheese for a smooth filling. Do not overmix to avoid cracks. Prick the bottom puff pastry to prevent puffing. Bake until the cheesecake layer is set but still slightly jiggly. Cool completely before drizzling to avoid sticky mess. Chill bars for 30 minutes before slicing for cleaner cuts. For dairy-free, use plant-based cream cheese and sour cream, and substitute honey with maple syrup.

Nutrition

Keywords: sopapilla cheesecake bars, cinnamon honey drizzle, puff pastry dessert, easy cheesecake bars, creamy dessert, quick dessert, game day dessert

Find it online: https://norasfoods.com/creamy-sopapilla-cheesecake-bars-recipe-with-easy-cinnamon-honey-drizzle/