My daughter, Jennifer started a whole new dessert adventure with these Sopapilla Cheesecake Bars.
They are sweet and flakey with a buttery cinnamon sugar crunch on top that melts in your mouth. Some people like them warm, but my family prefers them cold.
It takes few ingredients to make so I try to keep plenty of butter, cream cheese and crescent rolls in my fridge to easily be ready to make some when I need a quick dessert.
Sopapilla Cheesecake Bars are the perfect dessert to serve with your next Mexican theme meal.
Here are a few recipes I like to serve them with,
Mexican Rice,
All of which are quick and easy recipes to make.
You are going to want to take these to the next gathering you go to. I really think they would be fabulous to take to a brunch!
I know they are a dessert, but who says you can't eat them for breakfast!
Enjoy!
Sopapilla Cheesecake Bars
Recipe Source: Jennifer Dyess
Ingredients:
2 cans crescent rolls (I used Pepperidge Farm)
2 8 ounce package cream cheese
1 1/2 cup sugar
1 teaspoon vanilla
1/2 cup butter, melted
1/2 cup sugar
1 tablespoon cinnamon
Directions:
Preheat oven to 350 degrees F. In a small bowl, mix together 1/2 cup sugar and cinnamon; set aside.
Place an unrolled can of crescent rolls in the bottom of a 9 x 13 baking dish pinching any seams together.
In the bowl of an mixer, cream together cream cheese, 1 1/2 cups sugar, using the paddle wire whisk attachment until creamy and smooth.
Pour over the crescent roll and with a off set spatula spread evenly to the edge.
Unroll the other crescent rolls and place over the cream cheese mixture. Pinching the seams together.
Pour melted butter evenly over crescent roll layer. Sprinkle cinnamon sugar mixture evenly over butter.
Place in the oven and bake for 30 minutes or until golden brown on top and cheesecake is set. Cool on a wire rack for 20 minutes.
Refrigerate for 2 hours before serving.
Cook's Note: This can be served warm, but refrigerate any leftovers.
This recipe and others can be seen at these linky parties here!
