You've never had cheesecake bars like this. Inspired by a popular Mexican pastry, sopapilla Cheesecake Bars are a cinnamon-sugar cheesecake dessert featuring a sweet cream cheese filling, sweet crunchy topping, and a crisp crescent moon crust. These sobabella bars are seriously good, and seriously easy to make. Don't say we didn't warn you!
* Ingredients :
° Sixteen ounce crescent rolls (Pillsbury packages)
° Sixteen ounces. Cream cheese (wrapping, room temperature)
° 1 cup sugar
° 1 teaspoon vanilla
° 1/4 cup butter (melted)
° 1 tablespoon cinnamon
° Four tablespoons of sugar
° honey
* Directions :
Hyatt oven 350 degrees. Spray a 9x13 baking tray with cooking spray, and press the crescent-shaped roll to the bottom of the board, making sure it reaches the edge and clamps together.
*Bake the bottom layer of the sickle bread mixture until cooked through, about 58 minutes (optional so I'll make sure it's ready, I don't like the dough) Mix the soft cheese, sugar, and vanilla together and spread the mixture over the crescent moon. Roll over the last crescent moon, stretch to the edge and seal. Brush the top of the crescent roll with melted butter.
Sprinkle the floor with one tablespoon of cinnamon and four tablespoons of sugar. Bake for 30 minutes, or until golden brown, and eat while hot (that would be a disaster!) or refrigerate for several hours before eating, cutting into triangles or squares. If you like, you can sprinkle with honey and serve.
Enjoy !
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