Sopapilla Cheesecake is THA BOMB!

This was wonderful. We had it warm but I can only imagine how it would be cold! The filling is sweet and creamy and the top is crunchy just like cinnamon toast! I didn't pay attention to the recipe when I bought it so I only had one can of crescent rolls and used an 8x8. And I also didn't roll them out. I pieced them together to form a single layer to make it more rugged. So do what you wish ;)
Either way the results will be the same and sure to wow you everytime!










Sopapilla Cheesecake
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
2 (8 ounce) packages refrigerated crescent rolls
1/4 cup melted butter
1/2 cup white sugar
1 teaspoon ground cinnamon

1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside.
3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 inch rectangles. Press one sheet 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 crescent dough, and brush with melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small bowl, and sprinkle evenly over the top of the cheesecake.
4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before serving.

This is good warm or cold.