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Friday, December 23, 2011

Sopapilla Cheesecake Bars

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
Printable Recipe 
Ingredients:
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

Directions:
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!!

8 comments:

Paula said...

I've been making these for years. They really are good and very easy to make. Merry Christmas!

Yenta Mary said...

O ... M ... G!!! I can practically smell the cinnamon and the cream cheese and ... sigh. How perfect would these be for breakfast??? Have a FABULOUS Christmas, Jenn, with all good wishes for happiness!!!

Cranberry Morning said...

Good grief, Charlie Brown! With testimonials like that, who could resist making these? And I just happen to have real vanilla beans on hand, thanks to your recommendation. I actually purchased them for a different purpose (which should be cured by mid January) but I have enough left that I can use one in this recipe too! Cannot wait to try this. I think I'll make it for Christmas Eve. And BTW, I had never used real vanilla beans before. How FUN!!!

Susan D. said...

I had these for the first time about 3 years ago when a caterer dropped off a bunch of food she made to my husband's fire station. He called me and told me to come up and try them because they were so good. He was not lying. I finally found a recipe and have made them for different events ever since and they are always eaten very quickly. They also make this at a local Mexican restaurant and serve it warm with a big scoop of vanilla ice cream on it and additional cinnamon and sugar on top. TO DIE FOR! Merry Christmas to you and your family.

StephenC said...

You've done it again!

Andrea the Kitchen Witch said...

First of all, great photo Jenn! I love the last one, it makes me want to dive right into that yummy bar!! 2nd, I've had these at a friends house and agree with you and your parents (and others LOL) that they are amazing!!!! I had forgotten about them, too, so a BIG THANK YOU for the reminder! They might make the perfect Christmas morning breakfast treat :) Merry Christmas to you and Chris!! Lots of love and hugs my friend!

Candace said...

I have seen this recipe before; but, I've never tried it. With a recommendation like you have given, I have to make them now. Just in time for Christmas too! Merry Christmas and a very Happy New Year, Jenn. Thanks for sharing this recipe and review! And btw....more fantastic photos. Nice job!!

Bo said...

I'm so going to try these!