So running thru recipes last year I came acrossed what looked & sounded truly delicious! The ultimate mixture of cinnamon & cream cheese AND I could not refuse. And as this extremely quick & easy dessert or breakfast *wink* is baking in the oven the house will smell blissful.
I know ,I know- I really need some photography classes, I appologize for taking less than wonderful pics. But I promise this is a wonderful dish.
I found the original recipe from My Yellow Umbrella- but I have seen this recipe on numerous Blogs over the last year, I really don't know who to give proper credit to. But here are your directions & do enjoy it any time of day :)
Sopapilla Cheesecake
Ingredients:
-2 cans pillsbury butter crescent rolls
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar
Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.
I myself added ALOT of sugar & cinnamon to the top & was left with a very sweet & crunchy topper
* When I made it I used an 8x8, but you can also use a 9x13, you will have to stretch your cresent rolls a bit but it will work. Your cream cheese mix will be thinner too. Also My Yellow Umbrella states that she tried Neufchâtel in place of cream cheese to make it less fat.
* Check out the original post from My Yellow Umbrella for a FAQ section that she has added:
*****My Yellow Umbrella- Sopapilla Cheesecake*****
Hope you enjoy!!
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