Inspired by Mexico's most popular pastry, these cinnamon-sugar cream cheesecake bars (with sweet cream cheese, crunchy-sweet  


°2 boxes (8 units each) Pillsbury™ chilled croissants
°2 packages (250g each) soft cream cheese
°375 ml (1 12 cups) sugar
°5 ml (1 teaspoon) vanilla
°125 ml (12 cups) melted butter
°15 ml (12 tsp) cinnamon

* Methods :

Heat the oven to 180°C (350°F).
Open 1 packet of dough. Place in bottom of an un-greased, oven-safe 23 x 33 cm (9 * 13 in) glass jar. Extend the dough to cover the bottom of the pan and press the holes tightly to seal.
In a medium bowl, beat cream cheese and 250 ml (1 cup) sugar with an electric mixer on medium speed, until smooth. Add vanilla. Spread the mixture on the dough in the skillet.
Rolling out other box dough. Placing carefully on top of cream cheese layer. Pinch joints together.
Pour the melted butter evenly over the surface. Mix the remaining 125ml (12 cups) sugar with the cinnamon and sprinkle evenly over the butter.
Baking for 30 min or to center is set. Let it cool slightly, about 20 minutes. Putting it in fridge for easier chopping. Cover the rest of the bars and put them in the refrigerator.

Enjoy !