Sopaipilla Cheesecake Squares

By june

Ingredients

• 2 (8 oz) pkgs cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 2 (8 oz) cans refrigerated crescent roll dough
• 3/4 cup granulated sugar
• 1/2 cup butter, softened
• 1 1/2 tsp ground cinnamon
• Confectioners' sugar, optional

Details

Servings 10
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 350 degrees. Lightly spray a 13x9-inch baking dish with nonstick cooking spray.
In a medium bowl, combine cream cheese, 1 cup granulated sugar, and vanilla; beat at medium speed with an electric mixer for 30 seconds to 1 minute, or until smooth.
Unroll crescent dough; press perforations to seal. Using a rolling pin, roll each dough piece into a 13x9-inch rectangle. Press 1 dough rectangle into bottom of prepared baking dish. Spread cream cheese mixture evenly over dough in pan. Top with the remaining dough rectangle.
In a small bowl, stir together 3/4 cup granulated sugar, butter, and cinnamon. Using a tsp, dot mixture evenly over top of dough.
Bake for 30 minutes, or until the crescent dough has puffed and turned golden brown. Let cool completely in pan on a wire rack (about 1 to 2 hours). Cut into squares. Dust with confectioners' sugar, if desired.