Ingredients
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Equipment Needed
- Knife
- Oven
- Mixer
- Refrigerator
- Rolling pin
Make It
Step 1
Preheat the oven to 350 degrees. Spray a 9x13 baking pan with cooking spray and set aside.
In a small bowl combine sugar with cinnamon and mix until combined.
Step 2
In a large bowl add cream cheese, eggs, vanilla, sour cream, and La Lechera. Using a hand mixer (or in the bowl of a stand mixer) start on low-speed increase to medium and mix until smooth.
Step 3
Sprinkle half of the cinnamon sugar mixture into the bottom of the prepared baking pan.
Step 4
Roll out one can of crescent dough to approximately the size of the pan. Lay it into the bottom of the pan pressing it evenly into the bottom over the cinnamon sugar mixture. It’s ok if it doesn’t look perfect!
Step 5
Pour the cheesecake filling on top of the crescent dough.
Step 6
Roll out the other can of crescent roll to approximately the size of the pan. Gently lay it on top of the cheesecake mixture. It’s ok if it’s not perfect! The dough will expand slightly as it bakes.
Step 7
Sprinkle the top of the dough with the remaining cinnamon sugar mixture.
Step 8
Bake for 40 minutes until golden brown.
Step 9
Remove the bars from the oven and allow them to cool completely on top on top of a cooling rack. Cover and place in the fridge overnight or at least 4-6 hours.
Step 10
Remove the bars from the fridge and slice them into squares. Serve as is or, top with berries and a drizzle of La Lechera for an extra delicious treat!
Ingredients
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