Friday, January 11, 2013

Sopapilla Cheesecake Bars

2 cans refrigerated Crescent dinner rolls
16 oz. cream cheese, softened
1 c. sugar
1 t. vanilla
1/2 c. butter, melted
1/2 c. sugar
1 t. cinnamon

Preheat oven to 350.  Spray a 13 X 9 pan with cooking spray.

Unroll 1 can dough. Place in bottom of  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 3/4 cup sugar with the cinnamon, and sprinkle evenly over butter.

Bake about 30-35 minutes or until center is set. Cool slightly, about 20 minutes.Then refrigerate overnight for easy cutting.  When ready to serve remove from refrigerator and cut into squares. Cover and refrigerate any remaining bars

***If desired:
For a more authentic sopapilla flavor, top with honey.
These should be stored in the refrigerator, but are best served warm.  Heat bars in microwave uncovered 5-10 seconds to rewarm.

from Dinah's Dishes

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