The Best and Easiest Sopapilla Cheesecake Bars
Ingredients
- 2 pkgs Pillsbury refrigerated crescent dinner rolls
- 2 pkgs cream cheese 8 oz each, softened to room temperature
- 1 cups sugar
- 1 tbs vanilla
- 1/2 cup butter 1 stick, melted
- 3/4 cup cinnamon sugar
Instructions
- Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside.
- Lay one roll of crescent rolls down in a single layer on the bottom of the pan, pinching together any seams to seal and stretching to fit the pan. Set aside.
- Meanwhile, with an electric mixer, beat the cream cheese, white sugar and vanilla until combined. Spread the mixture evenly over top of the first crescent roll layer.
- Unroll the other crescent roll sheet onto a cutting board and pinch the seams together to seal, lightly stretching it out as you go. Pick it up and carefully lay it over top of the cheesecake filling, covering it completely. Pour the melted butter evenly over the top, and evenly sprinkle the cinnamon sugar on top.
- Bake for approx. 30 minutes, then let cool completely before chilling in the fridge. Store bars covered in the fridge.
Notes
The Best and Easiest Sopapilla Cheesecake Bars
These Sopapilla Cheesecake Bars are to-die for! Rich, creamy, cinnamon sugary delights that are a cinch to make!
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