Sopapilla Cheesecake Bars
2 cans (8 oz each) 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
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.
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