Sopapilla Cheesecake Bars
A popular bar based on Mexican sopapillas. These treats are perfectly bit-sized for parties.
- 2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls
- 2 packages (8 ounces each) cream cheese, softened
- 1 1/2 cups sugar
- 1 teaspoon vanilla
- 1/2 cup butter, melted
- 1 tablespoon ground cinnamon
Heat oven to 350 degrees.
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.
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 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
Bake about 30 minutes or until center is set. Cool slightly, about 20 minutes. Refrigerate for easy cutting. Cover and refrigerate any remaining bars.