Dessert

Sopapilla Cheesecake Bars | Episode 1144

Sopapilla Cheesecake Bars | Episode 1144



To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com

Instagram: http://www.instagram.com/mrsvitale

Official Facebook Page: http://www.facebook.com/LauraintheKitchen

Contact: Business@LauraintheKitchen.com

Twitter: @Lauraskitchen

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View Comments (20)

20 Comments

  1. gn lilu

    October 10, 2018 at 3:30 am

    On my bucket list

  2. ParodyWisp

    October 10, 2018 at 3:30 am

    Delicious, mine are in the fridge now!

  3. latasha benson

    October 10, 2018 at 3:30 am

    I want to make these using cinnamon rolls.

  4. latasha benson

    October 10, 2018 at 3:30 am

    All I have is salted butter, is that okay to still use?

  5. Annie Song

    October 10, 2018 at 3:30 am

    I want to be your neighbour 🙂 Keep it up Laura <3

  6. KingLord

    October 10, 2018 at 3:30 am

    You should look into a copper chef brownie pan if you like corners, insert curts them and makes them all corners

  7. Nickie IDRUS

    October 10, 2018 at 3:30 am

    Hi Laura. I don't have crescent dough at my supermarket. Can I use puff pastry for this? Thank you heaps.

  8. Tanya Hartley

    October 10, 2018 at 3:30 am

    Must try now

  9. Azba Ahmed

    October 10, 2018 at 3:30 am

    can you use puff pastry?

  10. Christina Cunningham

    October 10, 2018 at 3:30 am

    I have made these SOO many times. Except I nvr added sour cream and I add almond extract along w the vanilla extract. It's VERY GOOD!!!

  11. Sarah Thlang

    October 10, 2018 at 3:30 am

    Making them for thanksgiving year !!!!!! 2017

  12. Liz Medrano

    October 10, 2018 at 3:30 am

    Could I use puff pastry dough??

  13. Ancetion

    October 10, 2018 at 3:30 am

    I LOVE THE CHEESE IT TASTED AMAZING!!!!LOVE YOUR RECIPES LAURAAAAA!!!!!!!!!!!!!

  14. Caitlin1928

    October 10, 2018 at 3:30 am

    Interesting cheesecake bar recipe. I have a cheesecake bar recipe (that I've had for years) but it does not require crescent rolls. It also has oats and you're supposed to reserve some of the dry ingredients to sprinkle on top of the cheesecake layer.

  15. Celine

    October 10, 2018 at 3:30 am

    She moans allot

  16. Nikki Cole

    October 10, 2018 at 3:30 am

    Ive been making these for a couple years and they are so much better than you think they would be. They look good, but taste so great!

  17. Lisa Sierra

    October 10, 2018 at 3:30 am

    I'm so pregnant and so hungry now, thanks Laura it's a must try

  18. Mustache Wallace

    October 10, 2018 at 3:30 am

    thank you <3

  19. Mallory Gantner

    October 10, 2018 at 3:30 am

    I made these and….OMG!! Can I just say, they are one of the most amazing desserts I have ever had! Totally foolproof, my friends and family went wild for them. I really can't wait to make them again, the only problem is that I will eat them all and I'm supposed to be getting in shape for summer! LOL. They look really rich, but are surprisingly light and not too sweet. Highly recommend : )

  20. Cathy Brown

    October 10, 2018 at 3:30 am

    I work for Pillsbury, we make a crescent recipe roll. Same as crescent roll dough but not perforated. Makes recipes like this so much easier.

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