SOPAPILLA CHEESECAKE (Mexican Cheesecake)

If you're reading this, the dessert Gods have smiled down upon you. What an amazing dessert. I saw this on All Recipes a few years ago. I never heard of Sopapilla (Mexican Cheesecake) but it looked easy so I tried it. Wow, was I glad I did. It quickly became one of my all time favorite desserts. The pictures don't to it justice. You gotta try this one to believe it!

SOPAPILLA CHEESECAKE

-2 cans Pillsbury crescent rolls

-2 (8oz) packages of Philadelphia cream cheese-room temperature

-1 cup sugar

-1 tsp. vanilla extract


TOPPING:

-1/4 cup melted butter

-1/4 cup sugar

-1 tsp. ground cinnamon

DIRECTIONS:

PREHEAT THE OVEN TO 350 DEGREES

1. Use one can of the crescent rolls to line the bottom of a 9x13 inch baking pan.
2. Beat the cream cheese, vanilla and sugar until smooth. 
3. Spread it evenly over the crescent rolls in the baking dish.
4. Cover the cream cheese with the second can of crescent rolls (unrolled into a sheet) .
5. Mix the butter, cinnamon, and sugar in a small bowl and spread evenly on top.
6. Bake for about 25-30 minutes or until the top browns. 
7. Let it cool for a few minutes. Serve it in squares.

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Christophe L., this recipe is for you! No one loves this dessert more than you. And no one loves making it for you more than I do xoxo