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Sopapilla-cheesecake Bars Recipe

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This recipe for Sopapilla-cheesecake Bars, by , is from The Blaschke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Blaschke

Category:
Category:

Ingredients:  
Ingredients:  
2cans (8 oz each) refrigerated crescent rolls or solid pastry sheet
2 - 8 oz packages of cream cheese, softened
1 1/2 c sugar
1 tsp vanilla
1/2 c butter, melted
1Tbsp ground cinnamon
Honey, optional

Directions:
Directions:
Preheat oven to 350.
9x 13 baking dish

Place dough from one roll on the bottom of the increased pan. Press perforations together to seal.
In a bowl, cream together the cream cheese and 1 c sugar until smooth. Add in vanilla and mix.
Spread the creamed mixture over the dough in the pan.
In a small bowl, sir together 1/2 c sugar and the cinnamon.
Until 2nd sheet of dough and place it on top of the cream cheese mixture. Press the perforations together and seal edges.
Pour the melted butter over the top. Sprinkle the cinnamon/ sugar mix over the buttered top.
Bake 30-35 minutes. Cool 30 minutes. Can be served warm or cold. Refrigerating make it easier to cut.
Cut into 12 squares.

You may want to drizzle honey over the top when serving warm.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes plus cooking and cooling.

 

 

 

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