Sometimes, Jessie and I fight like an old married couple.
He tends to be stubborn in his ways and I… well, he’s just really stubborn 🙂
Lately, we’ve been bickering over his progressively growing hair and the fact that it’s longer than mine… and not in a heavy-metal rocker way, either. In fact, it’s quite luscious in an Herbal Essences-kinda way.
I’ve been trrrryying to convince him the long hair look isn’t working and he should cut it off, but he’s been putting it off–probably to spite me because boys are hardwired to do that kinda thing.
However, case in point: not long ago we went out for a happy hour. The waitress approached our table and Jessie from behind and said, “I’ll be right with you ladies.” It was definitely audible, and I just smirked and said, “okay” as Jessie chuckled awkwardly.
Anyway, if I know Jessie well enough, I know he’s a sweet guy who’s pretty easy to please–and bribe. It wouldn’t be the first time I’ve bribed him and certainly won’t be the last (hello, if it ain’t broke, don’t fix it).
Jessie is particularly partial to cheesecake (um, it’s his blood-type) and I decided to give one of his absolute favorite desserts, my Sopapilla Cheesecake Bars, a fall-inspired twist. I flavored the creamy cheesecake filling with some apple-pie flavoring and drizzled tons of rich caramel on top of the crisped, golden bars.
Caramel Apple Cheesecake Bars *adapted from my Sopapilla Cheesecake Bars recipe
2 cans crescent rolls
2 pkgs (8 oz) cream cheese, room temperature
1 cup plus 1/2 cup sugar
1 tsp vanilla extract
1 pkg Duncan Hines Apple Pie Recipe Creations
1 stick butter, melted
1 Tbsp cinnamon
1/2 cup caramel sundae sauce
1. Preheat oven to 350 degrees F. Lightly grease a 13×9″ inch pan with cooking spray.
2. Press one container of crescent rolls into the bottom of your pan in one flat sheet. Press the perforations and seams together to seal. This is your bottom crust.
3. Meanwhile, in a medium bowl, beat together cream cheese, 1 cup of the white sugar, vanilla and apple pie flavoring until creamy, about 2 minutes. Spread cream cheese mixture over the bottom crust in an even layer.
4. Top the cream cheese mixture with the second package of crescent rolls, again sealing the seams and perforations by pinching the dough together. (One quick tip is to pre-seal it on your counter before placing it on top of the cream cheese–makes it easier and less messy).
5. In a small bowl, mix together the remaining 1/2 cup white sugar and the 1 T cinnamon until blended. Pour the melted butter over the top crust, and sprinkle evenly with the cinnamon sugar mixture–load it on there! Bake approximately 30 minutes, until golden brown.
6. Allow cheesecake bars to cool about 30 minutes on the counter, then place in the fridge to finish cooling and set before cutting into bars. Drizzle with caramel sauce. Store covered in the fridge, up to 2 days.
OH LAWWWDDYYY. These bars are freakin’ ridiculous. The cinnamon sugar gets crunchy and caramelized, and paired with the smooth caramel, the velvety cheesecake center and the soft crust, these bars are both excellent in taste and texture. I LOVE them, and so did Jessie. You’ll love them, too!!
PS–and no, he still hasn’t cut his hair. Yet.