Sopapilla Cheesecake Bars
- 2 8 oz packages crescent rolls
- 24 oz cream cheese* softened
- 1 1/4 cups white sugar
- 1 tablespoon cornstarch**
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup unsalted butter melted
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 350F degrees. Lightly grease a 9x13 inch glass or ceramic pan with non-stick cooking spray.
- Unroll one can of crescent rolls onto the bottom of the pan. Pinch the seams together and press the rolls out to cover the bottom of the pan.
- In a large bowl beat the cream cheese until soft. Beat in 1 cup white sugar and cornstarch.
- Mix in the vanilla extract & egg.
- Pour the batter over top of the crescent rolls, smoothing it down.
- On a piece of parchment paper (or lightly greased work surface), unroll the second package of crescent rolls. Pinch the seams together and gently roll out the dough to be about 1/2 inch longer & wider.
- Carefully place the sheet of crescent roll dough on top of the cheesecake layer.
- Spread the melted butter over top.
- In a small bowl whisk together the remaining 1/4 cup white sugar and cinnamon.
- Sprinkle over top of the bars.
- Bake in the preheated oven for 35 - 40 minutes, or until golden brown.
- Remove from the oven and cool to room temperature. Then chill in the fridge for 3 hours, or overnight before serving.
This article and recipe adapted from this site