Sopapilla Cheesecake Bars

Inspired by the popular Mexican pastry, these cinnamon sugar cheesecake bars—with their sweet cream cheese filling, crunchy-sweet topping and flaky crescent crust—are dangerously good, and dangerously easy to make. Don’t say we didn’t warn you!

Ingredients
2
cans (8 oz each) Pillsbury™ refrigerated crescent rolls SAVE $
2
packages (8 oz each) cream cheese, softened
1 1/2
cups sugar
1
teaspoon vanilla
1/2
cup butter, melted
1
tablespoon ground cinnamon

Steps

1. Heat oven to 350°F.
2. Unroll 1 can dough. Place in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.
3. In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish.
4. ...............................

for full recipes please see : www.pillsbury.com

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