Sopapilla Cheesecake Bars - Joyce

Joyce slicing dessert with the bcpk!

Joyce added about 5 pounds to each of us with her Sopapilla Cheesecake Bars!  She served them warm, with honey drizzled on top.  They were INCREDIBLE!  Try them for yourself!

Ingredients:
2 cans Pillsbury refrigerated crescent dinner rolls (8 oz each)
2 packages of cream cheese, softened (8 oz each)
1 cup sugar
1 tsp vanilla
1/2 cup butter, melted
1/2 cup sugar
1 TBSP ground cinnamon
honey (warmed)

Directions:
1.  Heat oven to 350 F
2.  Unroll 1 can of dough.  Place it in the bottom of an ungreased 9X13 pan.  Stretch to cover bottom of pan, firmly pressing perforations to seal.
3.  In medium bowl, beat cream cheese and 1 cup of sugar with electric mixer on medium speed until smooth.  Beat in vanilla.
4.  Spread over dough in baking dish
5.  Unroll second can of dough and carefully place on top of cream cheese layer.  Pinch seams together.
6.  Pour melted butter evenly over top.  Mix remaining 1/2 cup sugar with cinnamon.  Sprinkle evenly over butter.
7.  Bake about 30 minutes or until center is set.
8.  Cool slightly - about 20 minutes
9.  Refrigerate for easy cutting
10.  For true Sopapilla flavor, warm in microwave 5-10 seconds and drizzle honey on them.
11.  Fresh blueberries or pie filling can be put on cream cheese layer.

ENJOY!!!!!