Flying on Jess Fuel

Fueling my Navy pilot, one meal at a time...

Navigation
  • Home
  • A little about us…
    • Privacy Policy
  • Recipes
  • Travel
  • Gardening

Snickerdoodle Cheesecake Bars

September 5, 2013 by jessfuel 1 Comment

SnickerdoodleCheesecakeBars5

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!

SnickerdoodleCheesecakeBars6

Snickerdoodle Cheesecake Bars

(via Pillsbury)

  • 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.

SnickerdoodleCheesecakeBars1

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.

SnickerdoodleCheesecakeBars2

Bake about 30 minutes or until center is set.

SnickerdoodleCheesecakeBars3

Cool slightly, about 20 minutes, before slicing. Store in the fridge in an airtight container.

Snickerdoodle Cheesecake Bars

Enjoy!

You Might Also Like:

Chocolate Chip Peanut Butter Blondies
Cobbler for two...
Healthy Chocolate Banana Muffins
Halloween Popcorn Mix

Share this:

  • Share
  • Twitter
  • Pinterest
  • Facebook
  • Email
  • Print
  • Reddit

Filed Under: Desserts Tagged With: baking, cinnamon, dessert

« Labor Day Recipes
Baked “Fried” Zucchini Chips »

Comments

  1. Paula @ Vintage Kitchen Notes says

    September 13, 2013 at 7:07 pm

    Oh, this is a wonderful idea Jess, no matter what you call it!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Fueling my Navy Pilot, one meal at a time…

Welcome to Flying on Jess Fuel! I love to cook and share my recipes and adventures in the kitchen with everyone. Take a look around... you might just find tonight's dinner!

Search Flying on Jess Fuel

Subscribe via Email

Enter your email address to subscribe to Flying on Jess Fuel and receive notifications of new posts by email.

ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

Check out these healthy recipes!

Dilly Cucumber Bites
Kale and Black Bean Enchiladas with Avocado Cream and Homemade Enchilada Sauce (Vegan)
Banana Almond Chia Seed Pudding

*Click Here* to read Flying on Jess Fuel’s Privacy Policy.
This site contains affiliate links, meaning that if you make a purchase through them, we will receive a small commission.

Copyright © 2021 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.