To Die for Crescent Roll Sopapilla Cheesecake Bars |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This Is my less sweet and less fat version of cheesecake bars, not that they are in any way a diet food. These are a hit no matter where they are served. You would never guess these are made with crescent rolls. There is never any left over. They can be served with honey or vanilla ice cream, if you want to add to the decadence! Ingredients:
16 ounces light cream cheese |
1 cup sugar |
1 egg |
1/2 cup light sour cream |
1 teaspoon vanilla extract |
2 (8 ounce) cans refrigerated crescent dinner rolls |
1/2 cup sugar |
1 teaspoon cinnamon |
1/3 cup butter, melted |
Directions:
1. Mix together cream cheese, 1 cup sugar, egg, sour cream, and vanilla, beat with electric mixer until smooth,.
2. Spray a 9x13 baking pan with no stick spray.
3. Line the pan with 1 can of crescent rolls pressing edges together to cover bottom of pan.
4. Pour cream cheese mixture over and spread evenly.
5. Spay a piece of wax paper large enough for the 2nd can of crescent rolls to fit on with no stick spray.
6. Lay out the crescent rolls on the wax paper and pat seams together and shape so that it will fit on top of the cream cheese mixture.
7. Turn the wax paper with the crescent rolls onto the pan. Peel off the wax paper so that it fits over the cream cheese mixture.
8. Mix together the 1/2 cup sugar with the 1 teaspoon cinnamon.
9. Sprinkle on top of the last layer of crescent rolls.
10. Drizzle the melted butter evenly over the top.
11. Bake 30 35 minutes until golden brown
12. Let cool completely and cut into squares.
13. Serve with honey drizzled on top and a scoop of vanilla ice cream on the side.
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