Sopapilla cheesecake bars

Don’t Throw Away These Ingredients: Easy Sopapilla Cheesecake Bars
2 crescent rolls (8 oz.) from Pillsbury
2 (8 oz.) cream cheese cartons, room temperature
1 pound sugar
1 teaspoon vanilla extract
14 cup melted butter (melted)
1 teaspoon of cinnamon
a quarter cup of sugar
Preheat oven to 350 degrees Fahrenheit.
Using cooking spray, coat a 9 x 13 baking dish.
A can of crescent rolls should be pressed into the bottom of the dish, making sure to reach the sides and keep them together.
Bake the first layer of crescent roll dough for 5-8 minutes, or until just done. (Optional; this ensures that it is completed.) (I’m not a fan of uncooked dough.) Combine softened cream cheese, sugar, and vanilla extract in a mixing bowl.
Over the crescent rolls, spread the mixture.
Roll the top of the crescent roll with the remaining crescent roll

and seal the edges with a stretch.
Using the melted butter, brush the entire top of the crescent roll.
1 tablespoon cinnamon and 4 tablespoons sugar are sprinkled over the top.
Preheat oven to 350°F and bake for 30 minutes, or until golden brown.
Eat it hot (it’ll be a mess!) Alternatively, allow to cool and refrigerate for a few hours before serving.
Because I prefer the chilled form, I keep mine in the refrigerator.
Serve by slicing the cake into bars.

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