If you’re counting down the days until Christmas, you’re aware that there aren’t too many left. Whether you’re in charge of the holiday menu or not, you’ll want to store this Sopapilla Cheesecake recipe in a safe spot.
* Warning: this dessert has 1,000,000 calories, but is definitely a
– 2 tubes of 8 oz. crescent rolls
(you can also buy crescent dough sheets to avoid seams in the dough)
– 2 packages 8 oz. cream cheese, softened
– 1 1/2 cups white sugar (separated)
– 1 TBSP vanilla extract
– 1/2 cup butter melted
– 1 TBSP cinnamon
1) Heat oven to 350 degrees.
2) Grease a 9×13 glass baking pan and unroll one tube of crescent rolls in bottom of dish. Carefully stretch out dough to fit dish and press down to seal seams.
3) Use your electric mixer to mix the 2 packages of cream cheese, vanilla extract and a cup of the white sugar until smooth. Using a spatula, evenly spread this mixture over the top of the crescent rolls.
4) Unroll second tube of crescent rolls and once again, carefully roll the dough out and place on top of cream cheese mixture. Carefully pinch the seams together to avoid perforations.
5) Pour melted butter over the top of the cheesecake.
6) Mix the remaining 1/2 cup of sugar with cinnamon and sprinkle evenly over the top of the bars.
7) Bake at 350 degrees for 30-35 minutes (or until bars appear set if lightly shaken- keep an eye on the center). Let bars cool for 30 minutes before cutting into bar-sized portions. Leftover cheesecake should be stored in the fridge. These bars can be served cold or warm (I actually prefer them warm).
Need a visual? Check out the full recipe by clicking here.
Enjoy…it won’t last long!
Posted by Abby Jacobs