Sopapilla Cheesecake Bars

Blogger Deborah Harroun of Taste and Tell shows you how to make a popular bar based on Mexican sopapillas.

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Servings 12

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ingredients 6
Prep Time 15 min
Total Time 1 hr 5 min

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

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Directions

1 Heat oven to 350°F.
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 of the 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.