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Sopapilla Cheesecake Bars


There are some recipes out there that you try and immediately wonder "where has this been all my life"?  Well, this is definitely one of those recipes.  I've heard of sopapilla cheesecake, but it always seemed "too simple" to impress anyone.  I mean, it's just a handful of ingredients, what's impressive about that?  But, simple to make doesn't mean simple tasting.  A cheesecake to please a crowd is what I found when I made this.

In reality, this might be one of the easiest desserts I've ever made.  It's literally crescent roll dough, cream cheese, sugar, butter and a cinnamon sugar topping.  I love everything about that list, but the cinnamon sugar topping is what hooked me in to finally trying this recipe.


Sopapilla Cheesecake Bars
Ingredients:
2 tubes Pillsbury Crescent Rolls (I used the Recipe Creations ones, no pre-cut triangles to deal with!)
2 8-oz. packages cream cheese, softened
1 teaspoon vanilla
1 3/4 cup sugar (divided)
1 tablespoon ground cinnamon
1 stick of butter, melted

Directions:
Preheat oven to 350 degrees

Unroll 1 can of the crescent roll dough and lay flat in the bottom of a greased 9x13 baking dish.  Stretch to cover the bottom of the pan.  If you're using regular crescent rolls, make sure to pinch any seams that opened up to close them.

Mix together the cream cheese, 1 cup of sugar and vanilla until smooth and combined.  Spread evenly over the crescent roll dough.  Top with remaining crescent roll dough, again stretching to cover, and sealing any split open seams.

Pour melted butter all over the top of the crescent roll.

In a bowl, combine remaining sugar with the cinnamon.  Sprinkle evenly over the melted butter.

Bake for 30-35 minutes until top is golden brown.

Let cool on a wire rack for about 30 minutes and then refrigerate until completely chilled.  Cut, serve and devour!


Source: adapted from Pillsbury 

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Comments

  1. Christine @ Christine's Kitchen ChroniclesApril 9, 2013 at 9:11 AM

    This sounds AMAZING! Thank you for sharing. Love simple recipes!

    ReplyDelete
  2. The Balanced BakerApril 9, 2013 at 10:04 AM

    This stuff is so dangerous. A coworker at my former office used to make it, and it was gone so fast. Yours looks great and now I am really craving some!

    ReplyDelete
  3. Caroline {TheBarbeeHousewife}April 9, 2013 at 12:46 PM

    This looks so easy and yummy! Thanks for sharing!

    ReplyDelete
  4. Rosie @ Blueberry KitchenApril 9, 2013 at 7:01 PM

    Yum, your cheesecake bars look so delicious!

    ReplyDelete
  5. RutaApril 10, 2013 at 2:05 PM

    This looks so nice!!!!! What a great idea, it looks as though they are crunchy bu also cheesecakey- it's a perfect combo!!

    ReplyDelete
  6. Kirsten@My Kitchen in the RockiesApril 10, 2013 at 2:11 PM

    Wow, that looks definitely like a keeper recipe! Fast and delicious. Thanks.

    ReplyDelete
  7. DinaApril 10, 2013 at 2:15 PM

    these sound delish!

    ReplyDelete
  8. Leila @ The Milk TruckApril 10, 2013 at 3:51 PM

    I've made these COUNTLESS times, they really are one of the best, quick desserts you can throw together! :)

    http://milktruckblog.com/2012/06/18/sopapilla-cheesecake-bars/

    ReplyDelete

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