Sopapilla Cheesecake Bars

These bars are quick and easy to make. The hardest part is waiting for them to cool.

Servings

6-8

Ready In:

1 hour

Good For:

Dessert

 

Sopapilla Cheesecake Bars

By: Terry Alphin

 

Ingredients

  • 2 cans (8 oz. each) refrigerated crescent dinner rolls
  • 2 packages ( 8 oz. each) cream cheese, softened
  • 1.5 cup sugar
  • 1 tsp. vanilla
  • 1/2 cup butter, melted
  • 1 Tbsp. ground cinnamon

Step by Step Instructions

Step 1

Heat oven 350 degrees.

Step 2

Unroll 1 can of dough. Place in the bottom of ungreased 13×9 inch (3 -quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to sides.

Step 3

In medium bowl, beat cream cheese and 1 cup of sugar with electric mixer on medium speed until smooth.  Beat in vanilla.  Spread over dough in baking dish.

 

Step 4

Unroll second can of dough. Carefully place on top of cream cheese layer. Pinch seams together. 

Pour melted butter evenly over top.

Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter. 

Step 5

Bake about 30 minutes or until center is set. Cool slightly, about 20 minutes. Refrigerate for easy cutting.

Cover and refrigerate any remaining bars.