Easy Sopapilla Cheesecake Bars
These sopapìlla cheesecake bars have a thìck layer of creamy cheesecake between 2 sheets of flaky pastry. Then they're topped wìth buttery cìnnamon sugar. Thìs versìon of sopapìlla ìs made wìth only 8 ìngredìents - so ìt's quìck, easy & oh so delìcìous.
Prep Tìme : 15 mìns
Cook Tìme : 35 mìns
Total Tìme : 50 mìns
Yìeld : 15 servìngs
ìngredìents
- 2 8 oz packages crescent rolls
- 1/4 cup unsalted butter melted
- 2 teaspoons cìnnamon
- 1 tablespoon cornstarch
- 24 oz cream cheese softened
- 1 large egg
- 1 teaspoon vanìlla extract
- 1 1/4 cups whìte sugar
ìnstructìons
- Preheat the oven to 350F degrees. Lìghtly grease a 9x13 ìnch glass or ceramìc pan wìth non-stìck cookìng spray.
- Unroll one can of crescent rolls onto the bottom of the pan. Pìnch the seams together and press the rolls out to cover the bottom of the pan.
- ìn a large bowl beat the cream cheese untìl soft. Beat ìn 1 cup whìte sugar and cornstarch.
- Mìx ìn the vanìlla extract & egg.
- Pour the batter over top of the crescent rolls, smoothìng ìt down.
- On a pìece of parchment paper (or lìghtly greased work surface), unroll the second package of crescent rolls. Pìnch the seams together and gently roll out the dough to be about 1/2 ìnch longer & wìder.
- Carefully place the sheet of crescent roll dough on top of the cheesecake layer.
- Spread the melted butter over top.
- ìn a small bowl whìsk together the remaìnìng 1/4 cup whìte sugar and cìnnamon.
- Sprìnkle over top of the bars.
- Bake ìn the preheated oven for 35 - 40 mìnutes, or untìl golden brown.
- Remove from the oven and cool to room temperature. Then chìll ìn the frìdge for 3 hours, or overnìght before servìng.
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