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!)!
Preheat an oven to 350 degrees F. Prepare a 9x13 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 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
Stir together 1/4 cup + 1 tablespoon of Splenda for Baking, 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.