2 cans crescent rolls
2 bricks cream cheese
1 cup sugar
1 tablespoon vanilla extract
1 stick butter, melted
cinnamon and sugar
Preheat oven to 350* and grease 9x13 pan. Lay out one can of crescent rolls on bottom of pan and pinch seams together.
Beat cream cheese, sugar and vanilla extract until well combined and spread onto of crescent rolls.
Unroll second can of crescent rolls and lay over cream cheese filling, again pinching seams. Pour melted butter over crescent rolls and sprinkle with cinnamon and sugar.
Bake for 30 minutes.
The original recipe says to serve these bars chilled however I thought they were a million times better warm! I loved the warm gooey center and the crisp of the crescent rolls!
recipe from: https://thedomesticrebel.com/2015/08/24/the-best-and-easiest-sopapilla-cheesecake-bars/
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