Sopapilla Cheescake Bars

If you've ever been to a Mexican restaurant you've probably had sopapillas.  It's the Mexican version of a donut (if you ask me.)  Little pillows of fried dough that are doused, after frying, with cinnamon sugar.  Add a little drizzle of honey and you have heaven on a plate!  Add cheesecake to the mix and, well, I don't even know what to say.  The dough, in this case, is refrigerated crescent rolls (genius!) and then you add a layer of the easiest cheesecake filling ever, add another layer of crescents then butter and cinnamon sugar and you have a pan of pure deliciousness!  Enjoy!

Sopapilla Cheesecake Bars (adapted from thesweet-toothlife.blogspot.com)

2 packages reduced fat crescent rolls
2 (8 oz.) packages reduced fat cream cheese, at room temperature
1 c. sugar, divided
1 t. vanilla extract
1/4 c. butter, melted
1 T. cinnamon
Honey, for drizzling (optional)

Preheat the oven to 350.  Press one package of crescent rolls into a 9X13 pan, making sure it is evenly pressed over the entire pan and pressing together the perforations.  In a medium bowl, beat together the cream cheese, 3/4 c. sugar and vanilla extract with a hand mixer until smooth.  Pour over the crescent rolls.  Place the other package of crescent rolls on top of the cream cheese mixture, stretching to fit the pan.  Brush the melted butter over the top.  In a small bowl mix together the remaining 1/4 c. sugar and cinnamon.  Sprinkle over the butter and bake for 30 minutes.  Allow to cool in the pan completely before cutting.  Drizzle with honey before serving, if desired.

24 bars (128 calories each) according to my calculator on loseit.com