Sopapilla Cheesecake Bars

Sopapilla Cheesecake Bars

 Ingredients

2 cans (8 oz each) refrigerated crescent dough sheet OR 2 cans crescent dinner rolls

2 packages (8 oz each) cream cheese, softened

1 egg

1 ¼ cups sugar

2 tablespoons cinnamon

1 teaspoon vanilla

¼ cup melted butter  

 

Directions

Pre-heat oven to 350°F. Unroll 1 can dough and place in the bottom of a greased 13×9-inch baking dish. Stretch the dough to cover the entire bottom of the dish and press along the perforations to seal. In a medium bowl and with an electric mixer on medium speed beat the cream cheese with ¾ cup of sugar, egg and vanilla until smooth. Spread the cream cheese mixture evenly over the dough in the baking dish. Unroll the second can of dough and place it on top of the cream cheese mixture. Pinch seams together. Pour the melted butter evenly over the top. Mix the remaining sugar with the cinnamon and sprinkle evenly on top. Bake for about 30 minutes or until golden brown and the center is set. Cool before serving. I like to refrigerate this before serving. I find that it tastes better and is easier to cut. Leftovers should be refrigerated.