Cooking Thursday

Bob's workplace had a summer picnic on Saturday evening. The theme was a Mexican Fiesta and I was asked to bring something for dessert. I love mexican food, but wasn't sure what to bring for dessert.  I goggled it and found this recipe which sounded perfect.  I have made a version of this many times where there is chocolate in the cream cheese and not cinnamon, so I thought it would be good.  And it was! It's so easy to put together, and the creamy filling and cinamon topping is delicious!

Sopapilla Cheesecake Bars

2 packages crescent roll sheets

3 8 ounce packages cream cheese

1 1/2 cup sugar

1 1/2 teaspoons vanilla

1/4 cup butter

1/2 cup sugar

2 teaspoons cinnamon

Heat oven to 350 degrees

Spray 9x13 pan with cooking spray.

Lay out one sheet of crescent roll dough and stretch to cover bottom of pain.

Bake in preheated oven for about 8 minutes.

While it is baking, beat together the cream cheese, 1 12 cup sugar and vanilla until smooth.

Spread cream cheese mix over prebaked crescent roll crust.

Take the other roll of crescent dough and stretch to cover cream cheese.  (I place it between two pieces of wax paper and roll it just a little to fit the pan.)

Melt the butter and pour over the crescent dough in pan.

Stir the remaining sugar and the cinnamon together and sprinkle evenly over melted butter.

Bake for 35 minutes or until top is set.

Cool for 20 minutes, then refrigerate.