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
- 2 cans Pillsbury Recipe Ready Crescent Rolls note: Pillsbury's Recipe Ready Crescents do not have any seams!
- 2, 8 oz. blocks cream cheese softened
- 2 cups sugar
- 1 teaspoon vanilla
- 1 stick butter melted
- 1/8 cup cinnamon
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.