If you love a luscious cheesecake bar with a yummy crust and you’re also a fan of apple pie, this is the perfect combination for you!
Apple Pie Sopapilla Ingredients
You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need. These are simple ingredients you can find at nearly any grocery store.
- 1 can refrigerated crescent rolls
- 1 can apple pie filling (chopped)
- 1/2 cup chopped pecans
- 1 block cream cheese (room temperature)
- 4 ounces sweetened condensed milk
- 1 egg
- 1 tablespoon melted butter
- 3 tablespoons granulated sugar
- 2 teaspoons cinnamon
How to Make Apple Pie Sopapilla Bars
Preheat oven to 350 degrees Fahrenheit
Mix together sugar and cinnamon.
Chop the apples into slightly smaller pieces. (I do this in the can with a sharp knife.) Set aside.
Butter an 8×8-inch baking dish.
Open crescent rolls and place half of them (four triangles) into the dish. Spread to the edges.
Add chopped apples. Spread smooth.
Add about half of the cinnamon sugar mixture. Add chopped pecans.
In a large mixing bowl or the bowl of a stand mixer, place the room temperature cream cheese, sweetened condensed milk, and egg.
Mix well (at least 3 – 4 minutes) until smooth and creamy.
Pour over the top of the apples.
Add the remaining four triangles of crescent rolls.
Using a pastry brush, add the melted butter.
Cover the top with the remaining cinnamon-sugar mixture.
Place in preheated oven and bake for 30 – 35 minutes or until set. I put a piece of foil over mine for the final 10 minutes so the crust wouldn’t get too dark.
Allow to cool before serving.
These aren’t “set” bars like my other Sopapilla bars. Because I opted to use sweetened condensed milk I knew the outcome would be more cobbler-like. So you’ll want to serve it in a bowl. Add a scoop of ice cream on top if you like!
Store in an airtight container in refrigerator up to three days. I don’t recommend freezing this dish.
Note: If you like, you can add a half cup of sugar to the cream cheese in place of the sweetened condensed milk. You’ll end up with a firmer bar, but it will still require several hours to set.
What to Expect from this Recipe
This is a rich, delicious recipe, perfect for the holidays and every day in-between! The apples are sweet, the cream cheese mixture is delicious, and the crust is sheer perfection!
This comes together in no time and is great for your family or a houseful of guests!
Variations on this Recipe
Clearly the easiest way to mix this up is to change up the type of pie filling. Here are some suggestions:
- Blackberry
- Blueberry
- Peach
- Strawberry
- Cherry
The options are endless!
That’s it for this post, friends! I hope you enjoyed this delicious recipe.
If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you’re at it, go ahead and pin some photos to your Pinterest boards!
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Apple Pie Sopapilla Bars
If you love a luscious cheesecake bar with a yummy crust and you're also a fan of apple pie, this is the perfect combination for you!
Ingredients
- 1 can refrigerated crescent rolls
- 1 can apple pie filling (chopped)
- 1/2 cup chopped pecans
- 1 block cream cheese (room temperature)
- 4 ounces sweetened condensed milk
- 1 egg
- 1 tablespoon melted butter
- 3 tablespoons granulated sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Mix together sugar and cinnamon.
- Chop the apples into slightly smaller pieces. (I do this in the can with a sharp knife.) Set aside.
- Butter an 8x8-inch baking dish.
- Open crescent rolls and place half of them (four triangles) into the dish. Spread to the edges.
- Add chopped apples. Spread smooth.
- Add about half of the cinnamon sugar mixture. Add chopped pecans.
- In a large mixing bowl or the bowl of a stand mixer, place the room temperature cream cheese, sweetened condensed milk, and egg.
- Mix well (at least 3 - 4 minutes) until smooth and creamy.
- Pour over the top of the apples.
- Add the remaining four triangles of crescent rolls.
- Using a pastry brush, add the melted butter.
- Cover the top with the remaining cinnamon-sugar mixture.
- Place in preheated oven and bake for 30 - 35 minutes or until set. I put a piece of foil over mine for the final 10 minutes so the crust wouldn’t get too dark.
- Allow to cool before serving.
- These aren’t “set” bars like my other Sopapilla bars. Because I opted to use sweetened condensed milk I knew the outcome would be more cobbler-like. So you’ll want to serve it in a bowl. Add a scoop of ice cream on top if you like!