"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Sopapilla Cheesecake Bars Recipe

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This recipe for Sopapilla Cheesecake Bars, by , is from Dell Children's Medical Center ER Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jessica Tidwell

Category:
Category:

Ingredients:  
Ingredients:  
2 (8 oz.) cans Pillsbury crescent rolls
2 (8 oz.) packages of cream cheese
1 ½ cups of sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ cup butter (melted)

Directions:
Directions:
Directions:
1. Preheat oven to 350 degrees.
2. Spray 9 x 13 pan with cooking spray.
3. Unroll one can of crescent rolls and press it into the bottom of your baking dish sealing perforations.
4. In a small bowl blend the cream cheese, 1 cup of sugar and the vanilla. Spread evenly over the top of the crescent dough.
5. Unroll your second can of crescent rolls onto a sheet of wax paper or some other surface and press the perforations together. Transfer to your baking dish, placing it on top of the cream cheese mixture.
6. Pour the melted butter on top of the crescent dough.
7. In a small bowl, combine the remaining ½cup of sugar and cinnamon. Sprinkle evenly over the melted butter.
8. Baker for 25 to 30 minutes until bubbly and bottom crust is slightly browned. Let it cool and store in the refrigerator. When ready to serve, slice and add whipped cream and strawberries if desired.

Personal Notes:
Personal Notes:
Submitted by Jessica Tidwell, ED social worker.

 

 

 

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