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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mexican Sopaipilla Cheesecake Bars Recipe

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This recipe for Mexican Sopaipilla Cheesecake Bars is from Lutefisk again? , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (8 oz) packages cream cheese, softened
1 ¼ sticks butter, softened, divided
1 ½ cups sugar, divided
2 tsp. vanilla extract, divided
2 (8 oz) pkg. refrigerated crescent rolls
½ tsp. ground cinnamon
Directions:
Directions:
1. Preheat oven to 350 degrees. Coat 13x9 baking pan w/ nonstick spray.
2. Combine cream cheese and 4 TBSP butter in large bowl. Beat at medium speed w/ mixer until mixture is creamy. Gradually beat in 1 cup sugar. Beat in 1 tsp. vanilla.
3. Unroll 1 pkg. crescent rolls; place in bottom of prepared pan (do not separate rolls at perforations). Press dough to stretch to edges of pan, pressing to seal perforations. Spread cream cheese mix over dough in even layer over dough.
4. Unroll remaining pkg. crescent rolls on lightly floured surface. Shape into 13 x 9 rectangle, pressing dough to seal perforations. Position dough on top of cream cheese mix.
5. In small saucepan, melt remaining 6 TBSP butter; stir in remaining ½ cup sugar, remaining 1 tsp. vanilla, and cinnamon. Spread mixture evenly over dough.
6. Bake 30 minutes or until cheesecake is slightly puffed and top is golden brown. Cool before cutting into squares.

Sprinkle w/ cinnamon sugar, if desired.
Number Of Servings:
Number Of Servings:
20 bars
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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