No TWD for me this week. With this incessant heat and humidity (the lowest of the highs this week is 105… incredible!!), I wasn’t fond of turning on the oven to produce less-than-stellar meringues. However, I did heat things up with these Sopapilla Cheesecake Bars. My friend, A, made these one night when she invited C & me over for dinner. As I watched her put them together, I knew I’d immediately be making a batch of my own. So, I served these for dessert after last week’s Shredded Chicken Enchiladas… and they were every bit as good as A’s, maybe even a little better, knowing that they were only 3+ a bar! These are great for after-school snacks, too – a simple process with a stellar result. Warmed in the microwave, these are super-good with a scoop of vanilla ice cream (barring the extra points, of course!)! 
Sopapilla Cheesecake Bars
Adapted from: Allrecipes.com
PointsPlus™ Value: 3
Yields: 15 bars (1 per serving)
2 (8 oz) packages fat-free cream cheese, softened
1/2 c Splenda for Baking
1 tsp pure vanilla extract
2 (8 oz) cans refrigerated, reduced fat crescent rolls
1/4 c + 1 tbsp Splenda for Baking
1 tsp ground cinnamon
1/2 c butter, room temperature
Preheat an oven to 350 degrees F. Prepare a 9×13 inch baking dish with cooking spray. Beat the cream cheese with 1/2 cup of Splenda for Baking and the vanilla extract in a bowl until smooth.
Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9×13 inch rectangles. Press one piece into the bottom of a 9×13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 15 squares.
{ 2 comments… read them below or add one }
Yummy! How does the taste compare to using real sugar? They look scrumptious!
Hi Robin! I’ve been using Splenda (for Baking) for so long now, that I can’t tell a difference between it and real sugar anymore. Not sure if that’s a good thing, though!