|This recipe was originally called Sopapilla Cheesecake, but the name never stuck at our house. |
This dessert was universally liked and was eaten up in one evening.
Photo and recipe from Real Mom Kitchen.
2-8oz Cream Cheese (room temperature)
1 1/2 cups Sugar
1 1/2 tsp. Vanilla extract
1 tsp Cinnamon
1 stick (1/2 cup) butter
Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together. In a separate bowl blend the cream cheese, 1 cup sugar and vanilla extract (I also think it would be fun to try other extracts like almond extract?) and spread over top of dough. Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again. Melt butter and pour over top layer of crescents. Mix the reaming 1/2 cup of sugar and cinnamon together. Sprinkle cinnamon sugar mixture generously over the top. (You can add more, if you wish.) Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown. Cool, slice and enjoy!