For small group on Sunday I made this decadent, mouth watering dessert. Jeff came in the door and asked when would I ever make food that smelled good!!! Of course, he was kidding. He makes me laugh. This is an extremely easy recipe. Delish! It is called Sopapilla Cheesecake. I got it online (well, at several places really with slight differences in the amount of sugar and butter used); unfortunately I have no idea where. Pioneer Woman, at one time held a 'submit your favorite recipe' call and I saved a bunch of those and this recipe was in there but I know I didn't use that one. Anyway, here is the scrumptious, to-die-for, all of it was gone in one night recipe:
Sopapilla Cheesecake Recipe
(2) 8 oz Philadelphia Cream Cheese (Softened) (I am going to probably double this part next time)
1 cup sugar
1 Tbsp vanilla
2 cans Pillsbury Crescent Rolls
For the Topping
1 stick butter (please use real butter)
1 cup sugar combined with (2) Tablespoons of ground cinnamon (mix together for topping, do not put into mixture cheesecake mixture reserve for top)
Beat cream cheese, 1 cup of sugar and vanilla in a bowl with a mixer. Set aside. Unroll and press 1 can of crescent roll dough in a greased bottom of 13x9" glass baking dish. Spread cream cheese mixture on top evenly. Arrange second can of crescent roll dough on top of mixture to cover cream cheese. Melt stick of butter in microwave. Pour butter on top of crescent rolls. Sprinkle cinnamon-sugar mixture over all. Bake at 350 degrees for 35 minutes in preheated oven. Once you pull from oven, let cool. (I baked it for 20 minutes and then covered it with foil for another 10 minutes and it was perfect)