| Sopapilla Cheesecake Bars |
| 2 8-oz pkg crescent rolls |
2 8-oz pkg cream cheese, softened |
| 1-1/2 c sugar |
2 t vanilla (Mexican vanilla if possible) |
| 1/2 c butter, melted |
ground cinnamon |
|
| Spray a 13x9 baking pan with spray oil. Open one can of
crescent rolls and stretch on bottom of pan. Seal holes together to
form a crust.
Blend together cream cheese, 1 cup sugar and 1 tsp vanilla with mixer
until fluffy. Spread over dough - do not go all the way to the edges.
Stretch second can of dough over cream cheese filling. Seal together
with other crust.
Melt butter in a saucepan or microwave. Add 1 tsp vanilla and stir.
Brush or pour over top crust.
Mix 1/2 c sugar and ground cinnamon (to taste). Sprinkle over top
crust. Sprinkle top with additional cinnamon (optional).
Bake at 350° for 25-30 minutes or until golden brown. Remove from
oven and let cool, then refrigerate before cutting into squares.
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