Sopapilla Cheesecake Bars

This recipe is so easy. It's so easy you'll have time to do all the dishes while it's baking. Because you know what else is great about it? It hardly makes any dishes.

I know, I know. It's another bar recipe, and it's another cheesecake recipe. What can I say? I have a serious problem. But that problem results in delicious recipes to share with you, so quit your complaining.

Just kidding! Sorry, some leftover teacher sass from this morning. But I'm not kidding about how easy and delicious these are. So make them! They're going with our Game Night Mexicana, including a build-your-own taco bar and sangria.

Ingredients: Cream cheese, crescent rolls, sugar, cinnamon, vanilla extract, butter, and honey

First, roll out one package of the crescent rolls into the bottom of a 9x13. You can use a rolling pin if you want it to be perfect, but that's not how I roll so I just smushed it in with my fingers. Worked like a charm.

Beat the cream cheese, 1/2 cup of sugar, and vanilla extract until it's smooth. Mmm. Spread that deliciousness onto the crescent rolls, then unroll the other crescent rolls on top of that. Repeat the smushing until it's in place. Then take a break and lick the cream cheese spoon.

Mix together the butter, sugar, and cinnamon and dollop the mixture on top of the crescent rolls. Now listen, very carefully. Please do not lick these spoons. It will be so incredibly tempting, and you know me well enough by now to know that I would never stop you unless it was important. And it is really, really important to get every bit of buttery-sugary goodness onto your bars. You'll thank me later.

Now just bake it until the crescent rolls puff up, about 30 minutes. Take it out and immediately drizzle with honey. Bask in how good your kitchen smells while the bars cool.

And then eat them up. Because they are SO SO GOOD. 

Sopapilla Cheesecake Bars
Adapted from My Baking Heart
2 8 oz. packages of cream cheese, softened
1 1/4 cup sugar
1 tsp. vanilla extract
2 8 oz. cans Crescent rolls
1/2 cup butter, softened
1 tsp. cinnamon
honey for drizzling

Preheat oven to 350°. Grease a 9x13 baking pan.

Unroll one of the tubes of crescent rolls and press into the bottom of the pan.

Beat the cream cheese, 1/2 cup of sugar, and the vanilla until smooth. Spread the cream cheese mixture over the crescent rolls. Unroll the second tube of crescent rolls and lay it over the cream cheese mixture.

In a bowl, mix together 3/4 cup sugar, cinnamon, and butter. Dollop the mixture over the crescent rolls. Bake for 30 minutes, until the crescent rolls start to puff up. Take out and immediately drizzle with honey.