Sopapilla Cheesecake Bars
Sopapilla Cheesecake Bars with pillowy, cinnamon pastry and dreamy cheesecake layer are ridiculously easy to make yet absolutely delicious. Make sure to double the batch as your guests will be lining up for more!
Servings 12 Servings
- 2 can (8 ounces each) refrigerated crescent dinner roll
- 2 package (8 ounces each) cream cheese
- 1 1/3 cups sugar
- 1 teaspoon vanilla
- 1/2 cup butter, melted
- 1 tablespoon ground cinnamon
Lightly spray a 9 x 13 baking pan with a cooking spray. Unroll one can of the crescent rolls and gently stretch and press into bottom of prepared baking dish, pinching perforations to seal.
In a small bowl, combine cream cheese, 1 cup of the sugar and vanilla. With a mixer at low speed, beat together until fluffy and well blended. Spoon the cream cheese mixture into the baking dish and with a spatula, spread over surface of dough. Unroll remaining can of dough and gently stretch over the cream cheese layer.
Brush top dough with butter. In a bowl, combine the remaining 1/3 cup sugar and cinnamon, stirring together until well-dispersed. Sprinkle the mixture evenly over butter.
Bake in a 350 F oven for about 30 to 35 minutes or until center is set and crescent dough is puffed and golden brown.
Remove from oven and allow to completely cool. Cut into squares to serve.
Serving: 108g | Calories: 403kcal | Carbohydrates: 43.4g | Protein: 7.1g | Fat: 23.3g | Saturated Fat: 13.7g | Cholesterol: 63mg | Sodium: 369mg | Potassium: 103mg | Fiber: 1.1g | Vitamin A: 750IU | Calcium: 110mg | Iron: 2mg