Sopapilla Cheesecake Bars

By carvalhohm

Ingredients

• 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
• 2 packages (8 oz each) cream cheese, softened
• 1 1/2 cups sugar
• 1 teaspoon vanilla
• 1/2 cup butter, melted
• 1 tablespoon ground cinnamon

Details

Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 350°.

2 Unroll 1 can dough. Place in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.

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

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

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

6 Bake about 30 minutes or until center is set. Cool slightly, about 20 minutes. Refrigerate for easy cutting. Cover and refrigerate any remaining bars.

Expert Tips:

For more authentic sopapilla flavor, top with honey.

These need to be stored in refrigerator, but are best served warm. Heat bars in microwave uncovered 5 to 10 seconds to rewarm.