Do you want a delicious dessert without doing anything? Then Sopapilla Cheesecake Bars is one of the solutions for you. A beautiful combination of crescent rolls and cream cheese with just a little effort will become a recipe you will surely gladly come back to.
OH, no! What do you do when you catch yourself watching the same photo of Sopapilla Cheesecake Bars while you are drooling, but everything you are missing for the recipe is a spoon of cinnamon? I really don’t know how a woman can call herself a food blogger and doesn’t have an inkling of cinnamon in her kitchen. Of course, taking the car and going to the market for just a pinch of cinnamon didn’t look like the best of ideas.
Well, maybe the famous Sopapilla Cheesecake Bars can exist without a spoon of cinnamon. On the other hand, I will be completely fair, I will delete the word “Sopapilla” and call them Just Ordinary Cheesecake Bars.
Since everything else was there, it was time to check the beautiful cheesecake bars. They look so irresistible and believe me, the taste is also like that. One thing is sure, this dessert is rightly called “easy baked” so the refrigerated crescent rolls, cream cheese, butter, vanilla and sugar very quickly began to assume the shape of the beautiful bars I that were on the photo and that I liked so much.
The only thing left was that my husband and I check why these simple cheesecakes had so much fame. And how much we really liked them, well, there was not a piece left of this Divine cake. It didn’t even live to cool off.
“You know, maybe you should try this with the cinnamon in the next days, just to compare” said my funny husband munching the last piece of my Just Ordinary Cheesecake Bars.
Sopapilla Cheesecake Bars – s beautiful combination of crescent rolls and cream cheese.
- 2 x 8 oz. packages crescent roll dough
- 16 oz. cream cheese-softened
- 1/2 cup sugar
- 2 teaspoon vanilla
- 2 tablespoons unsalted butter-melted
- 3 tablespoons sugar
- Preheat oven to 375 F, line 9×13 baking dish with aluminum foil and spray with cooking spray, set aside.
- Unroll 1 can crescent rolls dough and press it to the bottom of baking dish.
- Beat cream cheese and mix in 1/2 cup sugar and vanilla; spread over the dough (almost to the edges).
- Unroll second crescent roll dough over the cream cheese mixture, gently stretching to the edges and seal with bottom dough.
- Brush with melted butter and sprinkle with 3 tablespoons sugar. Bake about 30 minutes (until golden brown). Let it cool in the pan, then place in the fridge for an hour, slice and serve.