Sopapilla Cheesecake
Sopapilla Cheesecake is so good you can eat it for breakfast or as a dessert! With the combination of cream cheese, crescent rolls and cinnamon you can not go wrong!
Servings: 8 people
Cost: $6
Ingredients
- 2 cans Pillsbury butter crescent rolls buy the seamless version if you can find them
- 2 8 oz packages cream cheese (softened)
- 1 cup sugar
- 1 teaspoon vanilla
- 1/4 cup butter, melted
- 1/4 cup granulated sugar
- 1 TBSP ground cinnamon
Instructions
- Preheat oven to 350 degrees, If you are using a glass pan, adjust the temperature to 325 degrees.
- Unroll and spread one can of crescent rolls on bottom of ungreased 9x13 inch pan.
- If you aren't using the seamless crescents, be sure to smooth out the seams before adding the filling.
- Combine softened cream cheese, sugar, and vanilla in a bowl.
- Spread mixture over crescent rolls.
- Unroll and spread remaining crescent rolls over mixture, being sure to press together any seams.
- Spread melted butter over the top and sprinkle with cinnamon and sugar.
- Bake for 20-30 minutes.