Almond Soapapilla Cheesecake Bars

These bars are FANTABULOUS (Is that a word?!)

I know you can't possibly eat just one :-)

Almond Sopapilla Cheesecake Bars

2 – 8 oz packages cream cheese, softened

2 packages crescent rolls

1 ½ cups sugar, divided

2 tsp almond extract

1 stick butter, melted

2 tsp cinnamon



1. Preheat oven to 350°F.

2. Lightly spray a 9 x 13 pan with cooking spray and then line the bottom of the pan with one pkg of crescent rolls.

3. Pre-bake the bottom layer of crescent rolls for approximately 10 minutes.

4. Remove the pan from the oven and let the bottom layer of crescents cool while you are making the cream cheese mixture.

5. Mix 2 – 8 oz packages of cream cheese with 1 cup of sugar and 2 tsp of almond extract.

6. Spread the cream cheese mixture evenly on top of the pre-baked (somewhat cooled) crescent rolls.

7. Cover the cream cheese mixture with the other package of crescent rolls.

8. Melt the butter and pour it over the top layer of crescent rolls.

9. Mix the remaining ½ cup of sugar with the 2 tsp of cinnamon and sprinkle the cinnamon sugar mixture evenly on top of the butter-covered crescent rolls.

10. Bake @ 350°F for 30 to 35 minutes or until the cinnamon sugar/butter mixture becomes bubbly.

11. Remove sopapilla bars from the oven and let cool.

12. When cool enough to handle, cover and put in the refrigerator so the filling can firm up.

13. Store bars in the refrigerator, but the bars taste best at room temperature.

14. Cut into squares to serve.