Sopapilla Cheesecake Bars

Here’s a way to make an easy version of a Mexican favorite!  (So-pa-pee-ah)

2 cans (8oz ea.) refrigerated crescent dinner rolls OR Pilsbury Crescent Creations Seamless Dough
2 packages (8oz ea.) cream cheese, softened
1 1/2C Sugar, divided
1 tsp vanilla
1stick butter (1/2C), melted
1 T ground cinnamon

First mix together the softened cream cheese and 1 cup of sugar, then add the vanilla.  
I don’t like to measure vanilla. Just splash it in…you can’t go wrong.  Go ahead, try it. I can almost guarantee it’ll make you happy. 😉 Then stir it until it’s nice and creamy.
Next, unroll one can of crescents into the bottom of a 9×13 pan.  Press together the seams and fill out the pan to the edges like this:
Pour the cream cheese mixture over the bottom layer of crescents 
Then unroll the second can of crescents over the cream cheese mixture. This part is a bit trickier than the first.  Sometimes it helps to unroll the dough on the counter, press the seams together, roll it back up and then unroll it again over the mixture.  Either way it’s a sticky, tricky job.  But don’t worry about perfection. It ends up looking DELICIOUS, no matter what. 
Then…you know what to do.  That’s right…pour–that–butter!  You might be thinking, “Why in the world would I need ALL THIS BUTTER?”  I will happily answer that question for you.  Because it’s good.  And because it gives the whole top of the dish a deep-fried-with-butter effect.   
Now, you’ll mix 1/2 C of sugar with 1T of ground cinnamon.  
I like to put it in a container with a lid and shake it up!  
After you do that, sprinkle it evenly over the melted butter. Mmmmm. I can taste it now.

Bake for 30 minutes at 350* and let it cool a bit before you cut into it.  Let me show you, again:
Mmmm. Mmmm. Mmmm. Fabuloso! 


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