A few weeks ago, I received an email from my mom raving about these cheesecake bars she made. She explained to me that they were so good, she and my dad devoured almost the whole pan. Well, there was no way I was going to let my mom and dad enjoy something so scrumptious by themselves, so I thought I should probably try and make these to test how they really were.
So what was my thought on these bars? They are DA BOMB! Oh my goodness... you seriously could eat the whole pan. They are decadent!! And the worse part about them, they are so incredibly easy to make, you might not stop at just one pan!!
Now to save my butt from getting any larger just before Christmas, I decided to cut this recipe in half. It made an 8 x 8 inch pan and it was perfect. So don't feel like you HAVE to make the whole thing... unless you really, really want to... and you just might want to, trust me!
Oh.. I can't believe I almost forgot: Have a Merry Christmas, everyone!!!
Sopapilla Cheesecake Bars
Recipe sent from my mom
2 (8oz.) cans crescent rolls
2 (8oz.) packages cream cheese, room temperature
1 cup granulated sugar
1 teaspoon vanilla
1 vanilla bean, split and seeded
1/4 cup melted butter
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking dish. Unroll one can of crescent rolls and lay flat in the bottom of the prepared dish. Stretch the rolls to cover the bottom of the pan and pinch any seams closed.
In a mixing bowl, combine cream cheese, 1 cup sugar, vanilla, and vanilla bean until combined and smooth. Spread mixture over top of crescent roll. Unroll the remaining can of crescent rolls and lay on top, stretching to cover and pinching seams closed.
Mix together remaining sugar and cinnamon. Brush melted butter over top crescent roll. Sprinkle on the sugar cinnamon mixture. Bake for 30 minutes or until top is golden brown. Let cool for approximately 20 minutes and then put in refrigerator to completely chill before cutting. Enjoy!!