A Holiday Ritual and Oh So Good!

Sopapilla Cheesecake Bars Are A Texas Tradition In My Home

INGREDIENTS:

2 ( 8 ounce ) cans of Pillsbury refrigerated crescent rolls or Pillsbury seamless crescent dough sheet if available.  The seamless crescent dough sheet may be difficult to find.

2 ( 8 ounce ) squares of cream cheese or one 16 ounce package, softened

2 cups sugar, divided

2 teaspoons vanilla, divided

1/2 cup = 1 stick of melted butter

1 teaspoon ground cinnamon

1/4 cup sliced almonds ( Optional )


DIRECTIONS:

Spray a 13 x 9 inch baking pan with Pam or any other spray oil.
Preheat an oven to 350 degrees F ( 175 degrees C ).
Blend together the cream cheese with 1 cup of sugar, and 1 teaspoon of vanilla extract in a bowl (with a mixer) until smooth.  Unroll one can of crescent roll dough and stretch it over the bottom of your pre-sprayed pan.  Seal any holes in the dough, using your fingers to form the bottom crust.  Do not extend the dough all the way to the edges to allow for expansion of the dough during baking.

Blend together, cream cheese, 1 cup of sugar and 1 teaspoon of vanilla, with a mixer until fluffy.
Spread over the dough in the bottom of your 13 x 9 inch baking dish.

Stretch the second can of dough over the cream cheese filling and seal together any holes, in the dough, with your fingers.

Melt butter in a saucepan.  Mix in the the remaining 1 cup of sugar and 1 teaspoon ground cinnamon..  Add the 1/4 cup sliced almonds if desired.

When butter with the sugar and ground cinnamon have melted, remove from heat and add 1 teaspoon vanilla.

Brush or pour all of the butter mixture over the top of the dough.

Bake at 350 degrees for about 25 - 30 minutes or until Golden Brown.

Let cool, then refrigerate before cutting into squares.  

* Note:  Two Triangles of the Pillsbury refrigerated crescent rolls will form the top crust and
Two Triangles of the Pillsbury refrigerated crescent rolls will form the bottom crust.