Ray's Kitchen: Sopapilla Cheesecake Bars

We had a baking contest at work last week and I was thoroughly undecided as to what to enter... decisions, decisions, decisions.  Cookies?... too generic. Cupcakes?... not enough time or resources to make a large quantity. Pie?... not the right season. So what did I ultimately choose? I wanted to make something different , a treat that no one had tasted before. Why not go for the unexpected.
The inspiration... my favorite class in college , Cocina y Cultura!
The final choice: Sopapilla Cheesecake Bars. Creamy , sweet , bite-sized and oh so decadent.
The result: I may not have won the all around award from the judges panel but I did win People's Choice Award based on consumer votes!

Here's what you need!
2 cans crescent rolls
1 cup sugar
1/2 cup butter (room temperature)
2 (8 oz) packages cream cheese
1 tsp vanilla (Mexican if possible)
Additional 3/4 cup sugar
1 tsp ground cinnamon
1/4 cup honey

Preheat oven to 350 degrees. Prepare a 9x13 pan with cooking spray. 

Beat cream cheese with 1 cup sugar and vanilla in a bowl until smooth.

Unroll cans of crescent rolls. Using a rolling pin , shape each sheet into 9x13 rectangles. 

Press one sheet into bottom of baking pan.

Evenly spread cream cheese mix into dish. 

Cover with remaining piece of crescent dough

Mix together butter, remaining sugar and cinnamon.

 

Dot the mixture over the top of the cheesecake. 

Bake for approximately 30 minutes, until dough has puffed and is golden brown

Remove from the oven, drizzle top with honey.

Let cool completely and cut into bars.

ENJOY!!
***All photos by me***
Happy Wednesday!
X ,
Ray