Wednesday, January 14, 2015

Recipe: Sopailla Cheesecake Bars

I feel as if it has been forever since the last time I actually made something.  I took a little break, and now I'm back again, this time with dessert!  This dish is the perfect blend between cheesecake, lemon, and cinnamon.  It's amazing.  I actually thought that the lemon was going to be over powering, but surprisingly it's not.  Everyone in my house loved it.  I hope if you try it, you do too! 

16 oz Cream Cheese
2 (8oz) Crescent Rolls
2 Medium Lemons, Zested
1/2 cup Butter, Melted
1 1/2 cup Sugar
1 tsp Cinnamon


Pre-heat your oven to 350 degrees.   Place one package of the crescent rolls on the bottle of a glass 9x13 inch pan.  Then stretch it to fit.

In a medium bowl, mix together the cream cheese, 1 cup of sugar, and the lemon zest.

Spread the cream cheese filling over the bottom dough.

Then take the other crescent roll package and spread it over the mix.

Mix the rest of the sugar (1/2 cup) with the 1 tsp of cinnamon.  Pour the melted butter over the dish and sprinkle the cinnamon sugar however you please.

It looks a little messy, but I was worried  I was going to burn it, later on it will mix up a bit. 

Bake in the oven for 30 minutes and enjoy! 
 You can serve warm or cold, both are very delicious!


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