Pineapple-Coconut Sopapilla Cheesecake Bars
Author: Kira O.
Recipe type: Dessert
Serves: 16
- 2 pkg (8 oz) crescent rolls
- 2 pkg (8oz) cream cheese, soften
- 1½ cup sugar
- 1 tsp lemon zest
- 1 tbsp lemon juice
- ½ tsp coconut extract
- 1 cup crushed pineapple, drained
- ½ cup sweet coconut flakes
- ½ tsp cinnamon
- ½ cup melted butter
- Preheat oven to 350.
- Grease 9 x 13 baking pan and line with 1 can of crescent roll, make sure the seams are sealed
- In a stand mixer, combine 1 cup sugar, cream cheese, coconut extract, lemon juice and zest. Mix until creamy.
- Slowly, fold in the drained crushed pineapple and coconut into the cream cheese mixture.
- Evenly spread the cream cheese mixture onto the crescent roll
- Cover the cream cheese with the remaining crescent roll, making sure the seams are sealed.
- Mix the remaining sugar and cinnamon to make - cinnamon sugar
- Sprinkle the cinnamon sugar on top of the dough and top with melted butter
- Bake for 20-25 minutes until golden brown and center is almost set.
- Remove from oven, let it cool.
- Serve warm.
Recipe by Afropolitan Mom at https://www.theafropolitanmom.com/pineapple-coconut-sopapilla-cheesecake-bars/
3.5.3226