Sopapilla Cheesecake Bars

I am not the greatest food photographer!

I am not the greatest food photographer!

I found this great recipe on the Pillsbury website here. It’s an easily prepared dessert for potlucks and the holidays. Please note you will need to refrigerate after baking, however, the bars taste best heated in the microwave for 10-15 seconds. For added authentic Tex Mex flavor, add honey to the top when serving.

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
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


Heat oven to 350°F.

Unroll 1 can dough. Place in bottom of ungreased 13×9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.

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.

Unroll second can of dough. Carefully place on top of cream cheese layer. Pinch seams together.

Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.

Bake about 30 minutes or until center is set. Cool slightly, about 20 minutes. Refrigerate for easy cutting. Cover and refrigerate any remaining bars.