Monday, February 24, 2014

sopapilla cheesecake bars


these bars were incredibly easy and turned out delicious. my husband's favorite dessert is cheesecake so making these was a must. a cheesecake flavor with out the cheesecake fuss. 
i prefer to use the seamless crescents but the grocery store i went to was either out or didn't carry them, so i had to get the perforated kind…they turned out prettier than expected. : )

2 cans of seamless pillsbury crescent rolls (the perforated ones will do)
2 eight ounce blocks of philadelphia cream cheese
1 tablespoon of vanilla (you can do less but i like vanilla)
1 cup of sugar
1/2 cup of melted butter
cinnamon and sugar mix (estimate quarter cup of sugar and tablespoon of cinnamon) add more cinnamon if you prefer

1. pre-heat oven as directed on crescent roll package (350 degrees for a dark pan). unroll one can of crescent rolls and lay on the bottom of a 9x13 pan. if you aren't using the seamless crescents be sure to roll over the seems and make sure its is smooth.

2. in a bowl mix the 2 blocks of softened cream cheese, sugar and vanilla until smooth and no longer lumpy. hand mixing works for this if you do not want to get the mixer out. once the mixture is smooth spread evenly over crescent base. 

3. unroll second crescent tube. i laid this layer of the crescent on a cutting board and used a mini rolling pin to close the seems and increase the size to fit the pan. lay the top piece over the cream cheese mixture. pour the melted butter all over the top of the crescents then sprinkle with cinnamon and sugar. bake for 25-30 minutes.

4. once cooled they will cut well. but i put mine in the refrigerator and served them cold…just like a cheesecake. room temperature is great as well.



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