Sopapilla cheesecake.

You'll need:
- 2 cans refrigerated crescent rolls.
- 2 packages (8 oz) cream cheese.
- 1 teaspoon cinnamon.
- 1 teaspoon vanilla.
- 1 1/2 cup sugar.
- 1/2 cup melted butter.

You'll do:
- Preheat the oven to 350*. Unroll one can of crescent rolls into a 9x13 creased pan. Press seams together. In a bowl, beat cream cheese, vanilla, and one cup sugar. Spread mixture on top of crescent roll. On waxed paper roll out the there can of crescent rolls, pressing seams together. Put on top of cheese mixture. Then pour melted butter on top, sprinkle 1/2 cup of sugar and cinnamon. Bake for 25 to 30 minutes. Once cooked, refrigerate until cold.

1 comment:

Gabriella Marie said...

This. Is. Amazing. Sopapilla AND cheesecake all in one? I'm in love.