Sopapilla Cheesecake Bars

 Serves: 16 bars    |     Prep: 15 min     |     Cook: 35 min     |     Ready: 50 min


2 (8oz.) packs Pillsbury crescent rolls
2 (8oz.) packs of cream cheese, room temperature
1 c. sugar
1 tsp. vanilla
1/4 c. butter, melted
1 T. cinnamon
4 T. sugar
* honey, optional



Preheat the oven to 350 degrees. Spray 9 x 13 baking dish with cooking spray.

Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep together by pinching any seams.

Bake the first layer of crescent roll dough till just done maybe 5-8 minutes. This step is optional and guarantees the crust will be cooked through and flaky.

Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls.

Roll the remaining crescent roll over the top and stretch to the edges and seal.

Brush across the entire top of the crescent roll with the melted butter.

Sprinkle the top with 1 tablespoon cinnamon and 4 tablespoons of sugar. Bake for about 30 minutes, or until golden brown.

Eat warm or let cool and chill for several hours before serving. Slice into triangles or squares. Although not necessary, you can drizzle with a little honey before serving.