Sweet fluffy dough stuffed with cheesecake and topped with cinnamon sugar. It is really hard to go wrong with something as good as these easy sopapilla bars!
Press half of the can of crescent roll dough into the bottom of the pan to form a crust. Try to seal the perforations as you press. Bake for 5 minutes.
Meanwhile, beat cream cheese until smooth. Add sugar, egg and vanilla, beating to combine.
Pour cream cheese mixture over the baked crust.
Form a crust over the cream cheese mixture with the remaining crescent rolls. I find it easier to seal the perforations out of the pan, then move the crust over the cream cheese after it is ready.
Brush the top crust with melted butter. Mix together the remaining 2 Tablespoons of sugar and cinnamon. Sprinkle over the top.
Bake for 25 minutes. Allow to cool to room temperature, then chill until ready to serve.