Sopapilla Cheesecake

3 cans crescent rolls
1 pound cream cheese, softened
1 cup sugar plus 2 tablespoons
1 teaspoon vanilla
14 cup butter, melted
1 tablespoon cinnamon

1. Heat oven to 350*F. 

2. Unroll 1 12 cans crescent rolls on bottom of 9 by 12-inch baking dish. 

3. Beat together cream cheese, 1 cup sugar, and vanilla in electric mixing bowl.  Spread mixture over crescent rolls. 

4. Unroll remaining crescent rolls and place over cream cheese mixture.  Brush butter over top then mix together cinnamon and remaining sugar.  Sprinkle cinnamon and sugar over melted butter. 

5. Bake 20 to 30 minutes or until top is nicely browned and dough is fully cooked.  Cool before serving.  Eat warmed or chilled, depending on your preference.

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This recipe is from Live Love Pasta and it combines two things I like quite a bit – cheesecake and sopapillas!  I made this as a late night snack one night and we all enjoyed it.  Art and I enjoyed the leftovers nuked about 15 seconds in the microwave, but Lance preferred the leftovers chilled.  I’m not sure that I’ll make these again, but they were certainly tasty this time.

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