Snickerdoodle Cheesecake Bars

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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!

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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.

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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.

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Bake about 30 minutes or until center is set.

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

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Enjoy!

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