Things have been a little nuts around here lately. I am beginning a house hunt. I am a little worried that I am not going to find anything, because I am super picky. I do have a ton of ideas pinned on pinterest, but some of the houses I’ve seen online are super ugly. Someone painted their wood floor white, and it was peeling and gross looking. And the wall paper! EEK! I hate wallpaper! So this should be interesting. There isn’t any hurry to find a house though.
To get back to the recipe, I decided to use the crescent roll dough to make something with cinnamon and sugar. This dessert has always been one I enjoy at potlucks and such. The original recipe for Sopapilla Cheesecake Bars is from Pillsbury.
I modified the recipe by cutting down the amount of sugar and butter and then I added some cinnamon extract along with the vanilla extract to the cream cheese filling.
These have a nice sweet cinnamon flavor and are super easy to make. The crescent rolls I used have seams in them, but you can substitute them for seamless ones if you wanted to.
Sopapilla Cheesecake Bars
- 2 packages of refrigerated crescent roll dough (8 oz each)
- 1/2 cup sugar
- 1 tbsp cinnamon
- 2 packages of cream cheese (8 oz each)
- 3/4 cup sugar
- 1 tsp vanilla
- 1 tsp cinnamon extract
- 2 tbsp of butter, melted
Preheat oven to 350
Line a 9 x 13 pan with aluminium foil or parchment paper, making sure to overlap the sides of the pan, so you can lift it out later, and spray with nonstick cooking spray. Press one can of the crescent roll dough in the bottom of the pan, pinching together the seams and stretching to cover the bottom of the pan.
In a small bowl mix the 1/2 cup sugar and the cinnamon. Set Aside.
Add the cream cheese, 3/4 cup sugar, vanilla and cinnamon extract to a large mixing bowl. Whip until smooth and creamy. Spread over the crescent rolls in the pan.
Open the second can of crescent rolls, unroll it and carefully lay it over the top of the cream cheese mixture, being careful to stretch and spread it all the way across the pan.
Melt the butter and brush across the top of the crescent roll dough. Sprinkle the cinnamon sugar mixture over the top, being sure to cover it evenly.
Bake for 30 – 35 minutes or until the top is dark golden brown and the middle is set. Let cool at room temperature for about thirty minutes, then refrigerate until chilled, for at least one hour. I chilled them overnight.
Enjoy!