Gluten Free Sopapilla Cheesecake Bars
These gluten free sopapilla cheesecake bars deliver a perfect combo of flaky cinnamon-sugar crust and creamy cheesecake filling. A crowd-pleasing treat worth every bite.
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Equipment
- 9x13-inch baking pan
- electric mixer
- pastry cutter
Ingredients
For the Dough
- 2 cups Gluten Free 1-to-1 Baking Flour
- 2 tbsp Granulated Sugar
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1/3 cup Cold Unsalted Butter, cubed
- 2/3 cup Cold Whole Milk
For the Filling
- 16 oz Cream Cheese, softened
- 1/2 cup Granulated Sugar
- 1 tsp Pure Vanilla Extract
For the Topping
- 3 tbsp Unsalted Butter, melted
- 1/4 cup Granulated Sugar
- 1 1/2 tsp Ground Cinnamon
Instructions
- Preheat the oven to 350 F and line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides. For the dough, whisk together the gluten free 1-to-1 baking flour, 2 tablespoons sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the cold milk until a soft dough forms.
- Divide the dough in half. Press one half evenly into the bottom of the prepared pan using damp fingers. Set the other half aside.
- Beat the cream cheese, 1/2 cup sugar, and vanilla extract with an electric mixer until smooth and creamy. Spread the filling evenly over the dough layer in the pan.
- On a piece of parchment paper, pat the remaining dough into a rough rectangle the size of the pan. Carefully flip it on top of the cream cheese layer and peel off the parchment. Press gently to cover the filling.
- Brush the top with melted butter. Mix 1/4 cup sugar and the cinnamon together, then sprinkle evenly over the buttered top.
- Bake for 30 to 35 minutes until the top is golden and the edges are set. Let cool completely in the pan, then refrigerate for at least 1 hour before slicing into bars.
Servings: 16 bars
Nutrition
Serving: 1serving | Calories: 225kcal | Carbohydrates: 24g | Protein: 3g | Fat: 13g
Calories: 225kcal
Cost: $12