Sopaipilla Cheesecake Squares

Makes 10 to 12 servings
Prep: 15 minutes; Bake 30 minutes

Cool: 1 hour

• 2 (8-ounce) packages cream cheese, softened
• 1 cup granulated Domino sugar
• 1 teaspoon vanilla extract
• 2 (8-ounce) can refrigerated crescent roll dough
• 3/4 cup granulated Domino sugar
• 1/2 cup butter, softened
• 1-1/2 teaspoons ground cinnamon
• Domino confectioners' sugar, optional

1. Preheat oven to 350 degrees. Lightly spray a 13 x 9-inch baking dish with nonstick cooking spray.

2. In a medium bowl, combine cream cheese, 1 cup granulated sugar, and vanilla; beat at medium speed with an electric mixer for 30 seconds to 1 minute, or until smooth.

3. Unroll crescent dough; press perforations to seal. Using a rolling pin, roll each dough piece into a 13 x 9-inch rectangle. Press 1 dough rectangle into bottom of prepared baking dish. Spread cream cheese mixture evenly over dough in pan. Top with the remaining dough rectangle.

4. In a small bowl, stir together 3/4 cup granulated sugar, butter, and cinnamon. Using a teaspoon, dot mixture evenly over top of dough.

5. Bake for 30 minutes, or until the crescent dough has puffed and turned golden brown. Let cool completely in pan on a wire rack (about 1 to 2 hours). Cut into squares. Dust with confectioners' sugar, if desired.

Okay, so this is totally not a healthy recipe, but very good!

(taken from: Sandra Lee Semi-Homemade magazine: May/June 2010)