To Die For Crescent Roll Sopapilla Cheesecake Bars Recipes

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Unroll one can of dough and lay it in the bottom of a 9-by-13-inch glass baking dish. Use your fingers to press the dough into the bottom of the dish as evenly as you can, pinching the perforations to seal as needed.
• Beat together the cream cheese, vanilla, egg and 1 cup of the sugar in a medium bowl with an electric hand mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Use a rubber spatula to spread the cream cheese mixture over the dough. Unroll the second can of dough and lay it on top of the cream cheese layer. Stretch the dough as needed to cover the cream cheese and use your fingers to pinch the perforations to seal. Do not worry if the dough is not perfectly even; that will happen as it bakes. Pour the butter on top of the dough and use a spoon to spread it out evenly. Stir together the remaining 1/3 cup sugar and the cinnamon in a small bowl and sprinkle all over the top of the dough.
• Bake until the dough is baked through and the cinnamon sugar has formed a crust on top of the dough, about 30 minutes. Cool for 15 minutes before cutting into 12 pieces. The bars can also be cooled completely before cutting and serving.

Steps:

• **prepare the night before.
• Put Crisco and salt in glass measuring cup.
• add the 1 cup of boiling water.
• stir till dissolved and becomes lukewarm.
• Dissolve yeast in the warm water.
• Beat the eggs with the sugar till well beaten.
• Add the lukewarm Crisco mixture and the dissolved yeast.
• Add 2 cups of flour, mix in well, then add the remaining flour, mix in well.
• Add sufficient flour to make a'kneadable' dough, and knead it lightly till well mixed.
• Put into a bowl (covered) overnite in the frig.
• Cut the dough in half.
• Roll into two 'rounds'-- 1/4 inch thickness.
• Spread with soft butter, cut into pie shaped wedges and roll into 'crescents'.
• Put on a parchment (or silpat) lined baking sheet and let rise till approximately double in size.
• Bake at 375 degrees about 8- 10 minutes, until golden brown.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
• Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
• Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
• Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.