Sopapilla Cheesecake Bars

For Cinnamon lovers:

Sopapilla Cheesecake Bars

makes 32 bars (9"x13") pan

(This time I use half of the amount to make 8"x8" pan ~ 16 square bars)

 

Ingredients

2 cans Crescent Rolls

2 (8 oz) packages cream cheese (room temp)

1 cup sugar

1 tsp vanilla

1/2 cup butter, melted

1/2 cup sugar

1 tbsp cinnamon

How to Make

I use half of the recipe for 8"x8" pan (16 square bars)
1. One roll of pillsbury Crescents dough
2. Unwrap and unroll the dough
3. Lay half of dough on botton layer of 8"x8" pan
4. Making cream cheese batter
5. Pour cream cheese batter as middle layer
6. Place the remaining half of dough to top layer. Pour melted butter on top and sprinkle with cinnamon sugar
7. Bake for 30 minutes in preheated oven of 350F


1. Preheat oven to 350F
2. Unroll 1 can of crescent rolls and lay flat in the bottom of a 9×13 baking dish. Stretch the rolls to cover the bottom of the pan. Pinch any seams closed.
3. In a mixing bowl combine cream cheese, 1 cup sugar and vanilla until combined and smooth.
4. Spread this over top of the crescent roll.
5. Unroll your remaining can of crescent rolls and lay this on top of the cream cheese mixture, again, pinching closed any open seams.
6. Pour your melted butter on top of the crescent roll.
7. In a bowl mix the remaining sugar and tablespoon of cinnamon together and sprinkle that evenly on top of butter.
8. Bake for 30 minutes until top is golden brown.
9. Let cool for approximately 20 minutes and then put in refrigerator to completelychill before cutting into squares.

Recipe from: http://www.pillsbury.com/recipes/sopapilla-cheesecake/f43b5472-18b1-4dee-a76c-5d6605290ec4/