Find An Excuse To Fiesta: Sopapilla Cheesecake

You don't need to have a party to make this dessert.  But trust me, you will be finding any excuse you can to make this one.  This is THE BEST dessert.  Super easy, super sweet and everyone loves it!  The last time I made it, our guests were literally fighting over the crumbs left on the spatula.  Cream cheese, butter, sugar.  It's Devilish all right.  Devilishly worth every bite!

The Sopapilla Cheesecake Line-Up



Press one package of crescent roll dough
into bottom of greased pan.  I actually found
"seamless dough sheets" instead of crescent
roll dough.  It worked great for this recipe.



Beat cream cheese, 1 cup of sugar and
vanilla until smooth and creamy.

Spread cream cheese mixture over dough layer.

Top with second package of crescent dough,
creating a top layer.

Add 3/4 cup sugar and cinnamon to melted butter.

Stir until well combined.

The mixture should look like this.

Spread cinnamon sugar mixture over top dough layer.

Bake until puffed and golden. 
Chill, cut into squares and enjoy immensely.

Sopapilla Cheesecake

2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon vanilla
2 (8 ounce) cans refrigerated crescent roll dough
3/4 cup white sugar
1 teaspoon cinnamon
1 stick unsalted butter, melted

Preheat oven to 350 degrees F.  Grease a 9x13-inch baking pan.  Press one package of crescent roll dough into bottom of pan creating a crust.  (Press seams together) and set aside.  With an electric mixer, beat the two packages of cream cheese with 1 cup of sugar and vanilla until smooth and creamy. 
Spread cream cheese mixture over dough in pan.  Add second package of crescent roll dough over cream cheese mixture to create a top layer.  Stir together 3/4 cup sugar, cinnamon and melted butter.  Pour over top crust.  Bake until puffed and golden brown, about 30 minutes.  Refrigerate until chilled, then cut into squares.

Prep Time:  Approximately 15 minutes     Cook Time:  Approximately 30 minutes