Sopapilla Cheesecake Bars

 

Sopapilla Cheesecake Bars

These Sopapilla Cheesecake Bars, inspired by the Mexican dessert called sopapillas,.

• 2 packages refrigerated crescent rolls or sheets
• 3 8 ounce packages  Cream Cheese 
• 1-1/2 cups  Sugar 
• 1-1/2 teaspoon  Vandalia 

Cinnamon Sugar Topping

• 1/4 cup  Butter 
• 1/2 cup  white Sugar
• 2 teaspoons Cinnamon 

• Heat oven to 350°F.
• Next, Spray a 9×13 glass baking dish with cooking spray.
• Then unroll 1 can of crescent roll dough and press into the bottom of the prepared 9×13 baking dish. Stretch it out to cover the bottom of the pan and pinch together the perforations. Don’t worry if it is not perfect, it will be covered up with the cheesecake layer.
• After that, pre-bake the bottom sheet in a 350 degree preheated oven for about 7 or 8 minutes.
• Next, in a medium bowl, beat together cream cheese, 1-12 cups of sugar and 1-1/2 teaspoon vanilla. 
• Then spread the cheesecake mixture evenly over the pre-baked crescent dough in the baking dish.
• After that, unroll the second can of crescent rolls and stretch it out on top of cream cheese layer. Pinch together the perforations.
• Once crust is spread out, pour the melted butter evenly over top. 
• Then stir together the remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
• Finally, bake about 35 minutes or until center is set. 
• Cool for about 20 minutes. 
• Refrigerate to allow the Sopapilla Cheesecake Bars to set and to make it easier to cut.