First let me apologize for what I am about to encourage you to make, because its VERY hard to eat just one. 🙂
These are sinfully delicious..and extremely easy!
One of my favorite things about this recipe is the fact that you can use ANY filling you like
and it will always taste incredible!
The flaky crescent with the sweet cheesecake is such a perfect combination,
adding the Cherry took it over-the-top fantastic!
Such an easy recipe such as this, is wonderful to bring to a potluck, party
or just to make a delicious simple dessert for your family!
One of my favorite desserts, EVER.. Seriously.
Some other optional fillings that would work would be:
Blueberry, Lemon, Pineapple, Apple, Strawberry, even Peach!
Sopapilla Cherry Cheesecake Bars!
Ingredients
- 2 cans of Crescent rolls
- 2 packages of cream cheese softened
- 1 can of your favorite pie filling I used Cherry
- 2 eggs
- 1 cup of powdered sugar
- 1 tsp vanilla extract
- 1/4 cup butter melted
- 1/4 cup cinnamon sugar
- 1 Tablespoon lemon juice
Instructions
- Preheat oven to 350.
- In a mixing bowl combine the cream cheese, eggs, lemon juice, sugar and vanilla. Mix until smooth, set aside.
- In a 9x13 baking dish, unroll one tube of crescent rolls and spread them out so it covers the bottom of the baking dish completely
- Spoon the cheesecake mixture over top evenly covering.
- Next add your pie filling. As you can see, I chose to use cherry
- cover the cheesecake mixture evenly with the filling
it works without filling as well if you want to omit it all together
- on a sheet of wax paper, unroll the second can of rolls, this ensures no MESS or cracks when placing on top of the filling
- carefully place it on top of the filling
- Next, brush on the melted butter
- top with the cinnamon sugar
- bake on 350F for 30 minutes
- allow to cool completely in the fridge prior to serving, so it can set properly
- Once cooled, cut into bars
- ENJOY!
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Comments & Reviews
Diane Chopp says
Love this !
Erna says
These sound delicious I will have to try them
Carolyn Paul says
Looks wonderful!!
Leslie says
Looks good!
Janelle says
I’m making htis in an 8 x 8 pan since I thought a thicker square would be yum. I noticed that the cherry filling snk into the cheesecake batter, oh well, guessing it will be just as great as long as I can figure out the appropriate cooking time…any suggestions? I am guessing about a n hour based on the thickness. Thanks for the great looking photo recipe!
Art Lehoulliera says
Kroger has a Greek yogurt cream cheese. Can I use this in place of the regular cream cheese? Thanks