Jenny Bashutski - Bashutski Harvesting Ltd
Sopapilla Blueberry Cheesecake Bars
Ingredients
- 2 cans refrigerated crescent rolls or 2 sheets rolled puffed pastry
- 16 oz. cream cheese-softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 cup fresh blueberries (can use frozen)
- For Topping:
- 2 Tablespoons unsalted butter-melted
- 3-4 tablespoons sugar
Crust:
Filling:
Instructions
- Preheat the oven to 375° and spray 9x13 baking dish with cooking spray.
- Unroll 1 can Crescent rolls (or 1 sheet rolled puff pastry) and place at the bottom of baking dish, seal the perforations.
- Mix softened cream cheese, sugar and vanilla until well combined and spread onto dough.
- Scatter fresh blueberries onto cream cheese.
- Unroll second can Crescent rolls and spread over filling and seal the edges and perforations.
- Brush with melted butter and sprinkle with sugar.
- Bake for 25-30 minutes or until the top is golden brown.
- I find it easier to press the seams of 4 triangles together on the counter then place it on top & seal the two halves together. I also let it cool about 20 mins on the counter then pop it in the freezer for another 20 mins, it's still warm but slices nicely & the guys like it a little bit warm.
7.8.1.2
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