Sopapilla Cheesecake Bars

So, for dinner club our theme was Mexican.  Of course I volunteered for the dessert, as usual. There is absolutely nothing in this dessert I don't find delicious.  I mean, how can you go wrong with a cheesecake bar covered with cinnamon sugar. Very easy to make. I highly recommend them.

Start with a can of crescent roll dough. Pinch the seams together and use a rolling pin to get it to a 9x13 inch size.  You can also just put it in the dish and pull and pinch until it fits, that's what I did.

Now mix together the cream cheese mixture.

Slather on the cream cheese nice and evenly.

Cover the cream cheese filling with the second can of dough and pinch together the seams to make fit the dish.

Melt the butter and dump it onto the top crust and then spread it around so the surface is coated. This does seem like a lot of butter, I might try a little less next time.

Coat the butter with the cinnamon/sugar mixture. Bake at 350 for 45 minutes.

Turns nice and golden brown, slightly crispy on top.  To.Die.For.

Let cool before slicing, I made mine a day in advance and refrigerated until I left for dinner club. 

Totally yum.  You gotta try these!

3 (8 ounce) packages cream cheese, softened
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
2 (8 ounce) cans crescent roll dough

1/2 cup melted butter
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 cup sliced almonds (optional, I didn't add any)

Preheat the oven to 350 degrees.

Begin by mixing the cream cheese with the vanilla and sugar until creamy.  Open one can of crescent roll dough and pinch the seams together.  You can use a rolling pin to get it into a 9x13 inch size or you can just place the sheet of dough in the dish and use your fingers to pull and crimp until it fits nicely.

Smear the cream cheese mixture mixture over the crescent roll dough and smooth out.

Using the same technique as before, fit the second can of unrolled crescent roll dough over the cream cheese and seal the seams and cover the cream cheese.

Melt the butter and pour over the top layer of crescent roll dough and then spread with a brush or the back of a spoon until the entire surface is covered.

Sprinkle on the cinnamon/sugar mixture making sure to coat the entire surface.

Bake for 45 minutes in a pre-heated 350 degree oven. You're looking for a golden brown slightly crisp top.  Cool before cutting. Store the leftovers in a sealed container in the refrigerator.

Recipe found here