Sopapilla Cheesecake Bars

February 27, 2020

3 – 8 ounce packages cream cheese, softened
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
2 – 8 ounce cans crescent rolls dough (If you can find the new Pillsbury Crescent Dough Sheet – these work wonderfully)
1/2 cup butter, melted
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 cup almonds, sliced

Preheat oven to 350 degrees
Beat cream cheese with 1 1/2 cups sugar, vanilla until smooth
Unroll crescent roll dough (or sheet). If using crescent rolls, use rolling pin to shape each tube into 9×13 size.
Press one piece in bottom of 9×13 pan.
Spread cream cheese mixture evenly over dough.
Cover with remaining piece of dough.
Drizzle melted butter over top.
Mix remaining sugar and cinnamon, sprinkle over the top of “cheesecake”.
Sprinkle with sliced almonds
Bake 45 minutes to an hour, cool and cut.

Background: This recipe is one I used often when my kids were in school and had team dinners. The kids, as well as the adults loved them! Great for Taco Tuesdays and is so easy and yummy!