Sopapilla Cheesecake Bars

  • Prep 15 min
  • Total 1 hr 5 min
  • Ingredients 6
  • Servings 12

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

Steps

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  • 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.

Notes









Tips

Expert Tips

For a more authentic sopapilla flavor, top with honey.

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

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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