Sopapilla Cheesecake Bars
These
sopapilla cheesecake bars have a thick layer of creamy cheesecake between 2
sheets of puff pastry. Then they are topped with cinnamon butter sugar.
Ingredients
- 2 cans crescent sheets
- 2 1/2 cups white sugar , divided
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 32 ounces cream cheese , room temperature
- 1/4 cup unsalted butter , melted
Instructions
First, preheat
an oven to 350 degrees and spray a 9x13 pan with cooking spray.
Then, whip
the cream cheese, 1 1/2 cups sugar and vanilla extract together until smooth
and in a second small bowl with 1 cup sugar and 1 teaspoon cinnamon together.
Press the
first sheet of croissant dough into the bottom of the mold and sprinkle half
the cinnamon sugar over it.
Spread the
cream cheese mixture on the dough, then roll the second sheet of dough over the
cream cheese mixture, brush with melted butter and sprinkle with the rest of
the cinnamon sugar.
Bake for 40
to 45 minutes until golden brown.
Happy
Cooking Time.
