Sopapilla Cheesecake Bars
Description
This Mexican inspired dessert is light, delicious and simple to make. Crescent rolls are baked, topped with the cream cheese mixture and then finished with the brown sugar and cinnamon and baked again till brown and crispy.
Ingredients
non-stick cooking spray
2 - 8 oz. packages crescent rolls
2 - 8 oz. packages cream cheese, softened
3/4 c. sugar
6 T. unsalted butter, melted
2 T. sugar
2 T. brown sugar
1 T. cinnamon
2 t. vanilla extract
Directions
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Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking dish with non-stick cooking spray.
Unwrap 1 package crescent rolls; place into the prepared baking dish; gently pinch seams together to form a uniform crust layer. Place in oven; bake for 5-7 minutes, or until light golden. Remove from oven; set aside.
In a large bowl or mixing bowl, beat cream cheese for 3-4 minutes, or until fluffy; mix in sugar and vanilla extract until combined.
Spread cream cheese mixture over the cooled crust, making sure to get it all the way to the sides.
Gently place remaining crescent rolls over the cream cheese layer, carefully pressing seams together. Brush melted butter over dough.
In a small bowl, whisk together 2 T. sugar, brown sugar and cinnamon; evenly sprinkle mixture over top crust.
Bake 30 minutes or until golden brown and crispy.
Remove from oven; let cool to room temperature. Refrigerate 1-2 hours, or overnight before serving.
12-16 servings.