Sopapilla Cheesecake
These cheese cake bars are pretty darn good. They were really easy and quick to make which is always a plus. I brought them to work with a jar of triple berry jelly and they were all gone by the end of the day.
Sopapilla Cheesecake
2 cans Pillsbury Crescent rolls
2-8oz Cream Cheese (room temperature)
1 1/2 cups Sugar
1 tsp. Vanilla extract
1 tsp Cinnamon
1 stick butter (1/2 cup real butter not margarine)
2-8oz Cream Cheese (room temperature)
1 1/2 cups Sugar
1 tsp. Vanilla extract
1 tsp Cinnamon
1 stick butter (1/2 cup real butter not margarine)
Spray a
9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls
into the bottom of your baking dish press the seams together. In a
separate bowl blend the cream cheese, 1 cup sugar and 1 tsp vanilla, spread over
top of dough. Unroll the second can of crescent rolls and place on top
of the cream cheese mixture pressing seams together again. Melt butter
and pour over top layer of crescents. Mix the reaming 1/2 cup of sugar
& cinnamon together. Sprinkle cinnamon sugar mixture generously over
the top. If you don’t think that’s enough cinnamon sugar on top add
more its really up to you there’s no rules on this part of the recipe.
Bake at 350 degrees for 30 minutes until bubbly and bottom crust is
slightly brown. Cool, slice and enjoy!
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