Sopapilla Cheesecake Bars

So, I'll be honest.

I have never been the biggest cheesecake fan. I have only had maybe 2 that I like.

I have to have the perfect combination of flavor and texture or else it's not worth eating.

{I will be posting the recipe to one of them shortly.}

This particular recipe for Sopapilla Cheesecake Bars got really good reviews and I know the rest of the world LOVES cheesecake so I thought "Why not?" Plus it is surrounded by a deliciously flaky cinnamon sugar crust. Now THAT sounded amazing to me.

 I still did not have that high of expectations but this turned out AMAZING!

I was so pleasantly surprised when I bit into it for the first time.

I thought to myself, "If THIS is cheesecake, I can do this."

It turned out to be a favorite of many at the Mexican Taco Bar Party.

 

Considering how delicious this was, the prep was nothing! You bake it in a large 9 x 13" glass pan and then cut it up! That's it.

I have said this before, but please get quality ingredients. Get a good brand name of cream cheese. It makes a huge difference.

So here you go, amigos. The Recipe. 

Happy Cinco de Mayo! Enjoy. 

 

Sopapilla Cheesecake Bars

INGREDIENTS:

2 (8 ounce) packages cream cheese, softened

1 cup white sugar

1 teaspoon vanilla extract

2 (8 ounce) cans refrigerated crescent rolls

3/4 cup white sugar

1 teaspoon ground cinnamon

1/2 cup butter, room temperature

1/4 cup honey

DIRECTIONS:

Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.

Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.

Open the cans of crescent roll dough and unroll the whole piece of dough. Using a rolling pin, roughly shape each piece into 9x13 inch rectangles (you can piece it together so don't stress too much about the individual pieces breaking. Press one piece into the bottom of a 9x13 inch baking dish and just make sure the whole bottom is covered with dough. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.

Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting.

{Recipe courtesy of AllRecipes. Extra directions courtesy of moi.}

Gahhhh.......now I am drooling.....