Sopapilla cheesecake
Ingredients
▢2 (8 ounce) refrigerated tubes crescent rolls (or crescent roll dough sheets)
▢2 (8 ounce) packages cream cheese, softened
▢1 cup sugar
▢1 teaspoon vanilla
▢4 Tablespoons salted butter, melted
▢½ cup granulated sugar
▢1 teaspoon ground cinnamon
Instructions
Preheat oven to 350 degrees F.
Spray a 9 x 13-inch baking dish with nonstick cooking spray (I like the kind that has flour in it).
Unroll one tube of crescent rolls and layer at the bottom of pan, pressing seams together (unless you are using the crescent roll dough sheets.
In a medium bowl, beat cream cheese, sugar and vanilla until blended.
Spread cream cheese mixture over bottom layer of crescent rolls.
Layer remaining crescent rolls on top, pressing seams together (again, not necessary when using crescent roll dough sheets.)
Drizzle the top with melted butter.
Sprinkle with sugar and cinnamon.
Bake uncovered for 30-40 minutes, until light golden brown