Sopapilla Cheesecake Bars

These bars, inspired by the beloved Mexican pastry, are easy to make and contain a creamy cheesecake filling nestled between two layers of pastry, with a crunchy cinnamon-sugar topping.

Serves 4-6

Ingredients:

• 1 package cream cheese (8 oz.), softened

• ¼ cup plus 2 Tablespoons granulated sugar

• ½ teaspoon vanilla extract

• 1 can refrigerated crescent rolls

• 2 Tablespoons salted butter, melted

• ¼ cup granulated sugar

• ½ teaspoon cinnamon

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Directions:

1. Preheat the oven to 350°F.

2. In a bowl, beat the cream cheese with ¼ cup and 2 Tablespoons sugar and vanilla extract until smooth.

3. In a small bowl, combine the ¼ cup sugar with the cinnamon. Set aside.

4. Unroll ½ can of crescent dough and lay it in the bottom of a 8"x8" square baking dish. Spread cheesecake filling evenly over the dough. Unroll the second half of dough and lay it on top of the cream cheese layer.

5. Brush the melted butter over the top layer of dough and sprinkle with the cinnamon sugar mixture.

6. Bake for 35 minutes until golden brown. Remove from oven and cool for at least 30 minutes before cutting.