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Cinnamon and sugar are a match made in heaven. Make that match into Sopapilla Cheesecake Bars and you’ve certainly got my heart. It’s not the most difficult recipe, and the results are a hit for any occasion.
Sopapilla Cheesecake Bars
Provided by Megan Walz of Papillion, NE
As printed in Best-Ever Cookies, a Gooseberry Patch publication, 2011
2 8-oz. tubes refrigerated crescent rolls, divided
2 8-oz. pkgs. Cream cheese, softened
1 c. sugar
1 t. vanilla extract
½ c. butter, melted
½ c. cinnamon-sugar
Unroll one tube of crescent rolls; press into the bottom of an ungreased 13”x9” baking pan. Mix together cream cheese, sugar, and vanilla; spread over crescent rolls. Unroll remaining tube of crescent rolls; press seams together and place on top of cream cheese mixture. Drizzle melted butter over top and sprinkle with cinnamon-sugar. Bake at 350 degrees for 30 minutes, or until golden. Cool; cut into bars. Makes 16.