by Kristl on December 16, 2010
If you’re taking Sopapilla Cheesecake Bars to a cookie exchange, and you need a packaging idea, I suggest a small red paper plate wrapped in cellophane and ties with a red ribbon. Sopapilla Cheesecake Bars are a bit sticky, so the paper plates work well.
| Sopapilla Cheesecake Bars |
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Recipe type: Cookies
Author: Kristl Story, TheBudgetDiet.com
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Sopapilla Cheesecake Bars combine two of my favorite desserts: Sopapillas and Cheesecake! You can also cut larger squares and serve Sopapilla Cheesecake for dessert!
Ingredients
- 2 cans Pillsbury Recipe Ready Crescent Rolls (note: Pillsbury’s Recipe Ready Crescents do not have any seams!)
- 2, 8oz. blocks cream cheese, softened
- 2 cups sugar
- 1 teaspoon vanilla
- 1 stick butter, melted
- ⅛ cup cinnamon
Instructions
- Grease a 9″ x 13″ pan.
- Press 1 can of the crescent rolls in the bottom of the pan.
- Mix together cream cheese, 1 cup of sugar and vanilla. Spread on top of the crescent roll base.
- Open the second can of crescent rolls and lay on top of the cream cheese filling.
- Combine the melted butter with the other 1 cup of sugar and cinnamon.
- Bake at 350 for 30 minutes.
- Cool completely, refrigerate and cut into squares.
- Yield: 4 dozen small squares or 12 large pieces if you’re serving Sopapilla Cheesecake.
Tomorrow’s recipe on the final day of The Budget Diet’s 12 Days of Cookies is Spice Cake Bars.
Related posts:
- White Chocolate Cranberry Bars
- Key Lime Cookie Recipe
- Orange Coconut Cookies – No Bake Cookies
- Toffee Oatmeal Cookies – THE BEST COOKIE!
- Pancake & Syrup Recipe
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