Sopapilla Cheesecake Bars
Sopapilla Cheesecake Bars
A popular bar based on Mexican sopapillas. These treats are perfectly bit-sized for parties.
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Servings
12
Ingredients
- 2 cans (8 oz each) pillsbury refrigerated crescent dinner rolls
- 2 packages (8 ounces each) cream cheese, softened
- 1 1/2 cups sugar
- 1 teaspoon vanilla
- 1/2 cup butter, melted
- 1 tablespoon ground cinnamon
Directions
- Heat oven to 350 degrees.
- 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.
- In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish.
- Unroll second can of dough. Carefully place on top of cream cheese layer. Pinch seams together.
- Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
- Bake about 30 minutes or until center is set. Cool slightly, about 20 minutes. Refrigerate for easy cutting. Cover and refrigerate any remaining bars.