Super Easy Sopapilla Pumpkin Cheesecake Bars

HAPPY FRIDAY!

So, you're probably looking for something to make this weekend. Oh, you're not?
Well, you should be.

This is the easiest thing in the world and I just HAVE to share it with you.

I'm on a bit of a cinnamon/sugar combo craze these days....I just cant resist a good cheesecake ( and pumpkin at that!), never mind when there is butter, cinnamon and sugar goodness on top!

Sopapilla Pumpkin Cheesecake Bars


2 cans Cresent Rolls
2 (8 oz.) Packages cream cheese (room temp)
3/4 Cup Pumpkin
1 cup sugar
1 tsp. vanilla


For the topping:
1/2 cup butter melted
1/2 cup sugar
1 Tbsp. cinnamon

-Pre-heat oven to 350.
-Unroll one can of cresent rolls and lay flat on the bottom of a 9x13 baking dish. Stretch the rolls to cover the bottom of the pan, and pinch the seems closed.
-In  a mixing bowl, combine cream cheese, pumpkin, 1 cup of sugar and vanilla until very well combined.
-Spread this mixture over the cresent rolls.
-Unroll the remaining can of cresent rolls over cream cheese mixture, again, pinching the seems closed.
-In a bowl, combine the 1/2 cup sugar and cinnamon.
-Pour melted butter over the cresent rolls, then cover with sugar and cinnamon mixture.
-Bake for 30 minutes or until top is golden brown.
Let cool for about 30 minutes, then put in the refrigerator to COMPLETELY chill before cutting into squares.