Ginger's Sopapilla Cheesecake Bars
  • Cooking Time: 30-35 minutes
  • Preparation Time: 15 minutes
  • 2 cans (8oz) Pillsbury Original Croissant Rolls
  • 2 (8oz) packages of cream cheese- softened
  • 1 1/2 cup sugar
  • 1 tsp. vanilla
  • 1/2 cup butter - melted
  • 1 tbsp. ground cinnamon
  1. Preheat oven to 350 degrees
  2. Unroll one can of dough
  3. Place in bottom of ungreased 13x9 baking dish
  4. Stretch to cover bottom of dish. Firmly press perforations to seal.
  5. In a medium bowl, beat cream cheese and 1/2 cup sugar with an electric mixer until smooth
  6. Beat in vanilla
  7. Spread over dough in baking dish
  8. Unroll second can of dough
  9. Firmly press perforations to seal on a floured piece of parchment paper
  10. Carefully flip and place over cream cheese layer
  11. Pinch seems together
  12. Pour melted butter evenly over the top
  13. Mix remained 1/2 cup sugar and cinnamon together and sprinkle evenly over butter
  14. Bake 30-35 minutes
  15. Cool for 30 minutes
  16. Refrigerate for easy cutting
  17. Cut into squares
  18. Cover and refrigerate
This recipe comes from our AORN chapter treasurer. Which is fitting, because this recipe is treasure! Thank you, Ginger!