So here I sit trying to describe these lovely little bars. Are they really cheesecake? No. They aren’t even labor intensive, so you almost feel guilty when everyone is gobbling them up and asking how you made them. The cinnamony, sugary crust is crispy and delicious and the cream cheese center is sweet but not overly sweet. It really is a delicious combination. I am in my second year of baking class so I am almost ashamed of how easy this recipe is. I had heard about (and tasted) this recipe a couple of weeks ago and thought it was awesome. As easy as these were, I am also really looking forward to making an authentic sopapilla cheesecake. I found a great recipe over at Apple A Day so I think I will be making that one for Christmas Eve.
I brought these cheesecake bars to celebrate the first Florida Gator game of the season. As it turns out both the Gators and these cheesecake bars were winners!
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Sopapilla Cheesecake Bars
2 (8 oz.) can crescent rolls
2 (8 oz.) cream cheese, softened
2 cups sugar, divided
1 tsp. vanilla
1/4 cup melted butter
Spray a 13 x 9 baking pan with Pam or any other spray oil.
Open one can of crescent rolls and stretch on bottom of pan. Seal holes together to form a crust.
Blend together cream cheese, 1 cup sugar and 1 tsp vanilla with mixer until fluffy.
Spread over dough, do not go all way to the edges.
Stretch second can of dough over cream cheese filling, seal together with other crust.
Melt butter in a saucepan mixed with remaining sugar.
Brush or pour all of the butter mix over top crust, then sprinkle generously with cinnamon.
Bake at 350 for about 25-30 minutes or until golden brown.
Let cool, then refrigerate before cutting into squares.