Sopapilla Cheesecake Bars

Ingredients

• 2 packages (8 oz. each) crescent rolls
• 2 packages (8 oz. each) cream cheese, softened
• 3/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 2 tablespoons brown sugar
• 1 tablespoon ground cinnamon
• 2 teaspoons vanilla extract

Preparation

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with non-stick spray.
2. Unwrap one package of crescent rolls and carefully place it in the baking dish, gently pinching the seams together to form a uniform crust layer.
   • Optional: Place the crust in the oven and bake for 5-7 minutes, or until lightly golden. Remove from the oven and set aside to cool.
3. In a large bowl or using a mixer, beat the cream cheese for 3-4 minutes until fluffy. Add the 3/4 cup sugar and vanilla extract, and mix until well combined.
4. Spread the cream cheese mixture over the cooled crust, ensuring it reaches all edges.
5. Unwrap the remaining package of crescent rolls and place it over the cream cheese layer, gently pressing the seams together again.
6. Brush the melted butter over the top layer of dough. In a small bowl, whisk together the 2 tablespoons of granulated sugar, brown sugar, and cinnamon. Evenly sprinkle this mixture over the top crust.
7. Place the baking dish in the oven and bake for 30 minutes, or until the top is golden brown and crispy.
8. Remove from the oven and allow to cool to room temperature. Refrigerate for 1-2 hours, or overnight, before serving.

Enjoy your Sopapilla Cheesecake Bars!