To Die For Crescent Roll Sopapilla Cheesecake Bars Food

SOPAPILLA CHEESECAKE BARS

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Unroll one can of dough and lay it in the bottom of a 9-by-13-inch glass baking dish. Use your fingers to press the dough into the bottom of the dish as evenly as you can, pinching the perforations to seal as needed.
• Beat together the cream cheese, vanilla, egg and 1 cup of the sugar in a medium bowl with an electric hand mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Use a rubber spatula to spread the cream cheese mixture over the dough. Unroll the second can of dough and lay it on top of the cream cheese layer. Stretch the dough as needed to cover the cream cheese and use your fingers to pinch the perforations to seal. Do not worry if the dough is not perfectly even; that will happen as it bakes. Pour the butter on top of the dough and use a spoon to spread it out evenly. Stir together the remaining 1/3 cup sugar and the cinnamon in a small bowl and sprinkle all over the top of the dough.
• Bake until the dough is baked through and the cinnamon sugar has formed a crust on top of the dough, about 30 minutes. Cool for 15 minutes before cutting into 12 pieces. The bars can also be cooled completely before cutting and serving.

TO DIE FOR CRESCENT ROLL SOPAPILLA CHEESECAKE BARS

Steps:

• Mix together cream cheese, 1 cup sugar, egg, sour cream, and vanilla, beat with electric mixer until smooth,.
• Spray a 9x13 baking pan with no stick spray.
• Line the pan with 1 can of crescent rolls pressing edges together to cover bottom of pan.
• Pour cream cheese mixture over and spread evenly.
• Spay a piece of wax paper large enough for the 2nd can of crescent rolls to fit on with no stick spray.
• Lay out the crescent rolls on the wax paper and pat seams together and shape so that it will fit on top of the cream cheese mixture.
• Turn the wax paper with the crescent rolls onto the pan. Peel off the wax paper so that it fits over the cream cheese mixture.
• Mix together the 1/2 cup sugar with the 1 teaspoon cinnamon.
• Sprinkle on top of the last layer of crescent rolls.
• Drizzle the melted butter evenly over the top.
• Bake 30 35 minutes until golden brown
• Let cool completely and cut into squares.
• Serve with honey drizzled on top and a scoop of vanilla ice cream on the side.

SOPAPILLA CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Unroll 1 can dough. Place in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.
• In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish.
• Unroll second can of dough. Firmly press perforations to seal. Carefully place on top of cream cheese layer. Pinch seams together.
• Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
• Bake 30-35 minutes or until bars appear set when gently shaken. Cool slightly, about 30 minutes. Refrigerate for easy cutting. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining bars.

CRESCENT SOPAIPILLA / SOPAPILLA CHEESECAKE

Steps:

• Using a 9 x 13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan.
• Flatten.
• Mix together the cream cheese, sugar and extract.
• Spread over the crescent rolls.
• Unroll the other can of crescent rolls and place on top of cream cheese mixture.
• Pour one stick of melted butter or margarine over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture.
• Bake at 350 degrees for 30 minutes.