Sopapilla Cheesecake Bars

The Record’s “Recipe of the Week”:
Sopapilla Cheesecake Bars by Shannon Smith

Two 8 oz. cans crescent rolls
Two 8 oz. pkgs. cream cheese
2 cups sugar, divided
2 tsp. vanilla, divided
1/2 cup (1 stick) margarine

Spray a 9x13 pan with cooking spray. Press 1 can of crescent rolls onto the bottom. Blend the cream cheese, 1 cup of sugar and 1 tsp. of vanilla. Spread over the dough.

Put the second can of rolls on top of the cream cheese mixture. Melt the margarine and ad the other cup of sugar and teaspoon of vanilla. Spread over the top layer of dough. Sprinkle cinnamon generously over the top.

Bake at 350° for 30 minutes or until bubbly and bottom crust is slightly brown. Cool and slice.


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Mt. Vernon, MO, 65712


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