Sopapilla Cheesecake

Adapted via AllRecipes
Serves: 10 to 12

♦ 2 (8-oz) packages cream cheese
♦ 2 (8-oz) packages refrigerated crescent dinner rolls
♦ 1 cup sugar
♦ 1 tsp vanilla extract or 1 teaspoon almond extract
♦ 1/2 cup margarine or 1/2 cup butter, melted
♦ 1/2 cup cinnamon sugar (1/2 cup sugar + 1 tsp ground cinnamon)

Preheat your oven to 350 degrees F, and lightly spray a 9×13 pan with cooking spray.

Unroll the two cans of crescent rolls, and use a rolling pin to shape each piece into a 9×13 rectangle – line the bottom of the pan with one of the pieces, making sure it reaches the sides.

In a separate bowl, mix together the cream cheese, sugar and vanilla (or almond) extract using a hand mixer, until well blended. Spread the mixture over the layer of crescent rolls.

Top with the second piece of dough, making sure it covers the cream cheese layer fully. Pour the melted butter over the pan, and sprinkle the cinnamon sugar on top. Bake in the preheated oven until the crescent dough is puffed and golden, anywhere from 30 to 45 minutes.

To read more about these cookies and my musical pairing, click HERE.

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