Sopapilla Cheescake

I thought I would make a mexican dessert with my enchiladas. I saw these on a blog a long time ago and wanted to try it because it sounds really interesting. It calls for crescent dough. At the store, I found a tube that rolled out into a sheet, it wasn't the perforated triangle kind. I used low fat cream cheese, and you couldn't tell. I try to use healthier versions of non healthy foods. Sometimes it just ruins a dish, but a lot of times I honestly can not tell a difference. I cut this recipe in half and made it in an 8x8 dish. It was better warm, but I put it in the fridge and had a square cold and it was still good. It tastes kind of like a churro.

Sopapilla Cheesecake

2 cans Pillsbury Crescent rolls

2-8oz Cream Cheese (room temperature)

1 1/2 cups Sugar

1 tsp. Vanilla extract

1 tsp Cinnamon

1 stick butter (1/2 cup real butter not margarine)

Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together. In a separate bowl blend the cream cheese, 1 cup sugar and 1 tsp vanilla (Tina used a tsp and a half, because she loves vanilla extract. I think it would be fun to try other extracts like almond extract) spread over top of dough. Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again. Melt butter and pour over top layer of crescents. Mix the reaming 1/2 cup of sugar & cinnamon together. Sprinkle cinnamon sugar mixture generously over the top. If you don’t think that’s enough cinnamon sugar on top add more its really up to you there’s no rules on this part of the recipe.

Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown. Cool, slice and enjoy!