Sopapilla Cheesecake

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I apologize in advance for the pic of this dessert...it does it absolutely no justice!  However, my digital camera took an unexpected nose drive to the concrete a few weeks ago and I have yet to play with and figure out how David's works.  So, crackberry pic it is!  Again, sorry for the fuzziness!

This dessert was deeeeeeelish and I will definitely be making it again!  This is perfect for Mexican food days at work as the dessert, which is why I made it.  It's always hard to figure out what to make for a Mexican dessert...flan or tres leches cake...eh.  Sopapilla cheesecake is a score amongst all taste testers, promise! 

David even loved this and he doesn't like cheesecake, therefore I'm labeling it a "Dave's Fave" in this post.  In fact, he was requesting I make them AGAIN this weekend.  No such luck for him, I was out of crescent rolls and cream cheese.

Another big positive for this recipe: it's a cinch to whip up and you'll be done in less than an hour, baking time included.  I made it the morning of and got ready for work while it was in the oven.

I found this recipe in my cookbook from an old email my mom forwarded me from one of her co-workers.  I have nooooo idea where it came from, otherwise I would quote the source.

Sopapilla Cheesecake

2 8 oz. packages cream cheese (softened)

1 1/2 cup sugar

1 teaspoon vanilla

2 cans of crescent rolls (leave crescents in refrigerator until ready to use)

1 stick REAL butter (melted)

1 teaspoon cinnamon

Preheat oven to 365 degrees. 

Beat cream cheese, 3/4 cup sugar and 1 teaspoon vanilla with mixer until smooth. 

Spray bottom of 9x13 pan.  Put one can of crescent rolls on bottom of pan.  Spread cream cheese mixture over crescent rolls.  Put another can of crescent rolls over mixture.

Melt 1 stick of real butter.  Add 3/4 cup sugar and 1 teaspoon ground cinnamon to butter and stir well.  Pour over the top of crescent rolls.

Bake uncovered 25-30 minutes.

Great served cold...unbelieveable served warm with vanilla ice cream.

(*we just had them cold, I'll have to warm them up and serve with ice cream next time!)

Yum!  Make it soon!