Sopapilla Cheesecake Bars
Sopapilla Cheesecake Bars are layers of crescent rolls, with a cream cheese filling and topped with a cinnamon sugar crust for an easy dessert.
Servings: 12
Ingredients
- 2 8-ounce cans refrigerated crescent rolls
- 2 8-ounce packages cream cheese at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1 cup sugar
- 4 tablespoons unsalted butter melted
topping
- 2 teaspoons ground cinnamon
- 1/3 cup sugar
Instructions
- Preheat your oven to 350 degrees.
- Unroll 1 can of the dough and add to the bottom of a 13x9 glass or metal baking dish. Carefully stretch to cover the bottom of the pan and press the perforations to seal.
- In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer until smooth. Add in the egg and vanilla and mix well. Spread over the dough.
- Unroll the second can of dough and add to the top of the cream cheese layer. Carefully place on top of cream cheese layer. Pinch seams together carefully.
- Pour the melted butter evenly over top. Mix remaining 1/3 cup sugar with the cinnamon, and sprinkle evenly over butter.
- Bake 25-30 minutes or until bars appear set when gently shaken and are golden on top.
- Cool for 15-20 minutes before serving.
- Store remaining bars in the refrigerator.
- To rewarm, microwave on 50% power 5 to 10 seconds.