Sopapilla Cheesecake Bars

I was trying to decide on an easy dessert for Easter and came across this recipe on Pinterest. It is so yummy, definitely not Paleo friendly, but it was yummy and worth it. Everyone loved it and raved about it. Definitely something I will make again, plus it is so easy.

Sopapilla Cheesecake Bars



Ingredients

2 (8 ounce) can crescent roll
2 (8 ounce) packages cream cheese, softened
1 cup sugar
1 tsp vanilla extract

Topping
½ cup melted butter
1 tbsp ground cinnamon
1/2 cup white sugar

Directions

1. Preheat oven to 350

2. Unroll 1 can of crescent rolls and lay flat in the bottom of a 9×13 baking dish. Stretch the rolls to cover the bottom of the pan. Pinch any seams closed.

3. In a mixing bowl combine cream cheese, 1 cup sugar and vanilla until combined and smooth. Spread this over top of the crescent roll.

4. Unroll your remaining can of crescent rolls and lay this on top of the cream cheese mixture, again, pinching closed any open seams.

5. Pour your melted butter on top of the crescent roll. In a bowl mix the remaining sugar and tablespoon of cinnamon together and sprinkle that evenly on top of butter.

6. Bake for 30 minutes until top is golden brown. Let cool for approximately 20 minutes and then put in refrigerator to completely chill before cutting into squares.

Source: Cookies and Cup