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Sopapilla Cheesecake

This dessert is amazing served warm or cold.
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Servings: 24 1" servings
Ingredients Method Notes

Ingredients
  

  • 2 8-oz. packages of cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 8-oz. cans of refrigerated crescent rolls
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 cup butter, softened

Method
 

  1. Preheat the oven to 350 degrees.
  2. Spray a 9x13 inch pan with cooking spray.
  3. Combine the cream cheese, 1 cup of sugar, and vanilla extract in a bowl until smooth and creamy.
  4. Unroll 1 can of crescent rolls and line the bottom of the 9x13 inch pan, making sure the rolls are flat.
  5. Evenly spread the cream cheese mixture over the top of the crescent rolls.
  6. Unroll the second can of crescent rolls and cover the cream cheese mixture so no cream cheese is showing.
  7. In a small bowl, combine 3/4 cups of sugar with the cinnamon and butter.
  8. Put the cinnamon mixture on top of the crescent rolls. You can either put dollops of the mixture top of the cheesecake ~OR~ You can melt the butter first and brush it over the cheesecake and then sprinkle the sugar/cinnamon mixture on the melted butter.
  9. Bake for 25-30 minutes or until the crescent rolls have puffed up a little.
  10. Store leftovers in the refrigerator.

Notes

You can use a little more vanilla extract if you want a stronger vanilla flavor in the cheesecake.
More cinnamon can be added to the topping to give it an extra burst of cinnamon flavor.