Sopapilla Cheesecake

Here is the sopapilla cheesecake recipe that I talked about. I just realize I never posted it. Anyways this goes great with green chile casserole or pretty much anything mexican. You must be warn though if you have any leftover you will end up eating the whole thing yourself. Only make if you have great self-restraint. This is also a great dish to bring to parties:)

2 (8 oz) can crescent rolls
2 (8 oz) cream cheese, soften
2 C sugar, divided
2 tsp vanilla, divided
½ C butter
Ground Cinnamon

1. Stretch one can of crescent rolls on bottom of a greased 13 x 9 baking pan. Seal the holes together.

2. Blend cream cheese, 1 C sugar and 1 tsp vanilla with mixer until fluffy. Spread over rolls, but don’t touch the ends.

3. Stretch the second can of crescent rolls over the cream cheese closing the holes again. Seal with bottom layer.

4. Melt butter in sauce pan. Add sugar. Once melted remove from heat and add vanilla. Pour over the top layer, then sprinkle with cinnamon.

5. Bake at 350 for 30 minutes or until golden brown.

6. Let cool, then refrigerate before serving.