I've been having a love affair lately.
A love affair with easy desserts.
I really love baking in general so much, and I do get a kick out of putting together a multi-layer step fancy dessert... but lately my life has just said "No way." and, "Sorry Mary, that just isn't going to work right now."
With working and school and actually having a life, me and easy desserts just started meeting on the side. And somewhere along the line, we really hit off.
It reminded me of when I was a little girl and my mom used to say to me "You can fall in love with a poor man just as easily as a rich man". Or maybe it was, "You can fall in love with a rich man just as easily as a poor man"?
..... We just can't say for sure......
My appended statement to those quotes would have to be:
"You can fall in love with an easy dessert just as easily as a difficult dessert."
At least with a dessert as fabulous as this you can.
Hook line and sinker.
Sopapilla is traditionally a Mexican dessert of fried pastry dough, a dessert I am sad to say I have never tried myself. If you have tried Sopapilla and make the variation shown here, please let me know how they compare! All I know is these are absolutely divine, just as they are.
Crescent rolls + cream cheese + butter + cinnamon sugar = bliss.
(The bliss where you go all weak in the knees and can't stop smiling and start looking
around for a hidden camera because you don't believe something so simple could be so good.)
So if you're not into involved desserts or baking in general, see how much of a cinch these are to whip up. See how delicious the end result is. See how much you're adored.
And if you're only into complex desserts (is anyone out there only into complex desserts?), give these a try and maybe just maybe you'll be converted.
As for me, I'll be ok. This love affair doesn't look like it'll be dwindling anytime soon and with desserts as easy and delicious as this, I see no reason to break it off myself.
Real life: easy doesn't always mean subpar.
Real life: easy can sometimes mean superb.
Make these. You have no reason not to. And.... go!
Sopapilla Cheesecake Bars
- 1 can crescent rolls
- 1 (8 oz) package cream cheese (softened)
- 1/2 cup sugar
- 1/2 tsp vanilla
- 1/4 cup unsalted butter (melted)
- 1/4 cup sugar
- 1/2 Tbsp cinnamon
Preheat oven to 350. Unroll can of crescent rolls and split dough in half. Lay half on bottom of an 8x8 baking dish. Stretch to make sure it covers the whole bottom and pinch so it has no holes. Pinch seams closed as well. In a bowl with an electric mixer combine cream cheese, 1/2 cup sugar, and vanilla, and beat until smooth. Spread over the crescent rolls. Top with remaining crescent rolls, being sure to stretch it across the whole pan, and pinching seams closed. In a bowl combine 1/4 cup sugar and 1/2 Tbsp cinnamon for topping. Pour melted butter on top of crescent rolls and sprinkle liberally with cinnamon sugar mixture, using it all and making sure no spots are left uncovered. Bake for 28-32 minutes (rotating halfway through) until the top is golden brown. Let cool on a wire rack for at least 30 min before refrigerating. Refrigerate for at least 1 hr before cutting. Cut and serve and prepare to be wowed. Enjoy!
Recipe adapted from: Cookies and Cups