Sopapilla Cheesecake bars are part of a Mexican dessert. This is one of my favorites, and I always love to bake them lots. It is very delicious and very nostalgic. We hope you really enjoy this dessert!
Ingredients:
- 2 cans Pillsbury refrigerated crescent rolls
- 2 packages cheese, softened
- 1 ½ cups sugar
- 1 teaspoon vanilla
- ½ cup butter, melted
- 1 tablespoon ground cinnamon
Directions:
- Oven heat 350 F
- Unroll 1 can of dough, place the bottom of the ungreased 13×9 and stretch to cover the bottom of the dish
- In a medium bowl, beat cream cheese and 1 cup of the sugar and vanilla with an electric mixer on medium speed until smooth, then spread over the dough in the baking dish
- Unroll the second can of dough, (same as the first can) to spread to cover up: carefully place on top cream cheese layer
- Pour melted butter over the top, ½ cup of sugar with cinnamon (mixed), sprinkle over the top of the butter
- Bake for about 30-35 minutes. When it is done, cool down for about 30 minutes. Finally, cut about 4 rows by 3 rows. Enjoy!
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