dessert: sopapilla cheesecake bars

batter

 16 oz cream cheese soften room temp

1/2 tsp vanilla extract 

1/2 tsp almond extract 

2/3 cup sugar

2 egg room temp

1/2 cup greek yogurt or sour cream 

pinch of salt kosher 

crust

1 17 oz package of puff pastry 

(or pillsbury crescent rolls these are used by other recipies) 

1/2 sugar

1/2 cup melted butter 

1 tsp cinnamon

1/2 tsp cardamom or to taste 

1/4 cup sliced almonds 

make 

in a mixer with a paddle attachment, add the room temp cream cheese and extracts and beat for 5 minutes to make the cream cheese light and creamy. 

MAKE SURE TO SCRAP THE BOWL A FEW TIMES. If you dont you can end up with lumpy batter

Next add the sugar into the batter and mix on medium speed (light an fluffy is what we're looking for), 

Add the eggs and mix on medium speed to incorporated and no lumps.

DO NOT OVER MIX 

preheat over 350ºF 

Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. 

Unroll the dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. 

Press one piece into the bottom of a 9x13 inch baking dish. 

Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of dough.

1. Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.

Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.