CHEESECAKE BARS WITH CRESCENT ROLLS RECIPES
SOPAPILLA CHEESECAKE BARS RECIPE - PILLSBURY.COM
You've never had cheesecake bars like this. Inspired by the popular Mexican pastry, Sopapilla Cheesecake Bars are a cinnamon sugar cheesecake dessert featuring a sweet cream cheese filling, crunchy-sweet topping and flaky crescent crust. These sopapilla bars are dangerously good, and dangerously easy to make. Don’t say we didn’t warn you!
Provided by Deborah Harroun
Total Time 1 hours 20 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Unroll 1 can dough. Place in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.
- In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish.
- Unroll second can of dough. Firmly press perforations to seal. Carefully place on top of cream cheese layer. Pinch seams together.
- Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
- Bake 30-35 minutes or until bars appear set when gently shaken. Cool slightly, about 30 minutes. Refrigerate for easy cutting. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining bars.
Nutrition Facts : Calories 440 , CarbohydrateContent 43 g, CholesterolContent 60 mg, FatContent 5 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 480 mg, SugarContent 30 g, TransFatContent 1/2 g
LEMON CHEESECAKE CRESCENT ROLL-UPS RECIPE - PILLSBURY.COM
These crescent roll-ups are bursting with that tart flavor lemon lovers love! The creamy cheesecake filling is a delicious addition for that perfect balance between sweet and citrus-y.
Provided by Pillsbury Kitchens
Total Time 50 minutes
Prep Time 25 minutes
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
- In medium bowl, mix cream cheese, granulated sugar and 4 teaspoons lemon peel with electric mixer on medium speed until well mixed and no lumps remain.
- Unroll dough on work surface into 12x7-inch rectangle, and cut into 8 rectangles (3x3 1/2 inches each). Spread 2 tablespoons of the cream cheese mixture over each dough rectangle to within 1/4 inch of the short ends.
- Roll up each rectangle, starting with shortest side, and pinch seam to seal. Place on cookie sheet, seam side down; brush with melted butter. Bake 11 to 14 minutes or until golden brown. Cool 10 minutes on cookie sheet.
- In small bowl, mix powdered sugar and 2 teaspoons of the lemon juice. If necessary, add additional lemon juice, 1/2 teaspoon at a time, until thin enough to drizzle. Drizzle over warm crescent roll-ups, and garnish with additional grated lemon peel. Serve warm.
Nutrition Facts : Calories 260 , CarbohydrateContent 29 g, CholesterolContent 30 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 330 mg, SugarContent 17 g, TransFatContent 0 g
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