sopapilla cheesecake bars

Name: Sopapilla Cheesecake Bars
Cook time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 can(s) refrigerated crescent dinner rolls; 2 package(s) (8oz. ea) cream cheese; 1 1/2 cup(s) sugar; 1 teaspoon(s) vanilla; 1/2 cup(s) melted butter; 1 tablespoon(s) grd. cinnamon

(1 RATING)

80 Pinches 2 Photos

Debby DeRousse

Houston, TX

Updated on Apr 17, 2014

Oh my, one of the best cheesecakes I've made. Who can resist crescents, cream cheese, cinnamon and butter?

Rate

prep time

cook time 30 Min

method Bake

yield 8-12 serving(s)

Ingredients

2 cans refrigerated crescent dinner rolls
2 packages (8oz. ea) cream cheese
1 1/2 cups sugar
1 teaspoon vanilla
1/2 cup melted butter
1 tablespoon grd. cinnamon

How To Make sopapilla cheesecake bars

Step 1

Unroll 1 can of dough, place in bottom of ungreased 13x9 baking dish. Stretch to cover bottom of dish, firmly pressing perforations.

Step 2

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

Unroll second can of dough. Carefully place on top of cream cheese layer. Pinch seams together. Pour melted butter evenly over top of dough. Mix remaining 1/2 cup sugar with the cinnamon and sprinkle evenly over butter.
Step 4

Bake about 30 minutes in 350 degree oven until center is set. Cool slightly about 20 minutes and serve. Refrigerate for easy cutting. Cover and refrigerate any remaining bars.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes