I’ve seen these delicious little bars all over the interwebs called Sopapilla Cheesecake Bars. Since I’m a gringo, I decided to rename them. Cinnamon + sugar = snickerdoodles. Plus, most of the sopapillas I’ve had have been served with honey or honey butter… not cinnamon. So I don’t know where they got that name anyways.
In any case– the first time I had these bars was way back when, when we were living in Oklahoma. They were so so so so yummy and decadent and I was told they were pretty EASY to make, too. I’m not sure why I haven’t made them until now!
Snickerdoodle Cheesecake Bars
- 2 (8 oz) cans crescent rolls (seamless if you can find them)
- 2 (8 oz) packages cream cheese, softened
- 1 1/2 cups sugar
- 1 tsp vanilla
- 1/2 cup butter, melted
- 1 tbsp ground cinnamon
Preheat oven to 350 degrees.
Unroll 1 can dough. Place it in the bottom of an ungreased 9×13 baking pan. Stretch to cover bottom of pan. (If you aren’t using seamless dough, firmly press perforations to seal.)
In a medium bowl, beat cream cheese and 1 cup of the sugar with an electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish.
Unroll second can of dough. Carefully place on top of cream cheese layer.
Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
Bake about 30 minutes or until center is set.
Cool slightly, about 20 minutes, before slicing. Store in the fridge in an airtight container.