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
Ingredients
- 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
Instructions
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Grease a 9" x 13" pan.
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Press 1 can of the crescent rolls in the bottom of the pan.
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Mix together cream cheese, 1 cup of sugar and vanilla. Spread on top of the crescent roll base.
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Open the second can of crescent rolls and lay on top of the cream cheese filling.
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Combine the melted butter with the other 1 cup of sugar and cinnamon.
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Bake at 350 for 30 minutes.
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Cool completely, refrigerate and cut into squares.
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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.
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