The Best and Easiest Sopapilla Cheesecake Bars
I basically have no friends. That was almost like the saddest haiku ever, wasn’t it? I went to our family’s friend’s birthday party over the weekend and I was hoping I’d maybe get lucky and meet someone at the two bars we were going to on a poppin’ Saturday night. Maybe my knight in shining armor would be there playing ping-pong while I sauntered by. Maybe my one and only would be standing next to me, five people deep as we try to flag down the bartender for a drink.
These Sopapilla
Cheesecake Bars are to-die for! Rich, creamy, cinnamon sugary delights that are a cinch to make!
Ingredients
- 2 pkgs refrigerated crescent rolls
- 2 pkgs (8 oz each) cream cheese, softened to room temperature
- 1 cup white sugar
- 1 Tbsp vanilla extract
- 1 stick (1/2 cup) butter, melted
- ¾ 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.
Recipe Source:thedomesticrebel.com
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