This recipe is a great follow up to last week’s queso recipe! Every single time I make these, they go super quick. I haven’t found one person who doesn’t like these, even if they don’t like cheesecake. Once again there are different versions of sopappilla cheesecake, but this is the one I use and it is on point!
Originally Posted Here.
2 (8 ounce) packages cream cheese, softened
1 3/4 cups sugar, divided
1 teaspoon vanilla extract
2 (8 ounce) packages refrigerated crescent dough sheets
1 teaspoon ground cinnamon
1/2 cup (1 stick) butter, softened
>Preheat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray.
>In the bowl of a mixer, beat together the cream cheese, 1 cup of sugar, and vanilla extract until fully combined and smooth. (If you don’t have a mixer like me, you can use handheld mixer/beaters).
>Place one sheet of crescent dough in the prepared 9×13 pan. >Spread cream cheese mixture over the dough and top with the remaining sheet of dough.
>In a small bowl, combine the remaining 3/4 cup of sugar, cinnamon, and softened butter. Mix with a fork until combined.
>Drop small pieces of the cinnamon sugar mixture over the top of the dough.
>Bake for about 30 minutes, or until the dough has puffed and turned golden. Remove from the oven and cool before serving. (Optional: drizzle honey over the bars before serving. *I’ve never added honey to mine.)