Sopapilla Cheesecake Bars
Rating
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Cook time:
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Serves: 12
Inspired by the popular Mexican pastry, these cinnamon sugar cheesecake bars—with their sweet cream cheese filling, crunchy-sweet topping and flaky crescent crust—are dangerously good, and dangerously easy to make. Don’t say we didn’t warn you!
Ingredients
- 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
- 2 packages (8 oz each) cream cheese, softened
- 1½ cups sugar
- 1 teaspoon vanilla
- ½ cup butter, melted
- 1 tablespoon ground cinnamon
Instructions
- Heat oven to 350°F.
- Unroll 1 can dough. Place in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.
- In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish.
- Unroll second can of dough. Carefully place on top of cream cheese layer. Pinch seams together.
- Pour melted butter evenly over top. Mix remaining ½ cup sugar with the cinnamon, and sprinkle evenly over butter.
- Bake about 30 minutes or until center is set. Cool slightly, about 20 minutes. Refrigerate for easy cutting. Cover and refrigerate any remaining bars.
Here’s a video that shows you how to make it:
Turn your Cinco de Mayo into a fiesta with these Sopapilla Cheesecake Bars.RECIPE: http://bit.ly/2dSDioI
Julkaissut Pillsbury Tiistaina 2. toukokuuta 2017
