Sopapilla Cheesecake

Prep time: 5-10 minutes
Bake time: 30 minutes @ 350 degrees.

Ingredients:
 2 cans crescent rolls
2 8oz bars cream cheese, softened
1 1/2 cups of sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 cup butter

Directions: Spray a 9x13 pan with cooking spray.  Unroll and press one can of crescent rolls into the bottom of the pan pressing the seams together.  In a bowl mix together cream cheese, 1 cup of sugar, and vanilla.  Spread over the unrolled crescent rolls.  Then unroll and place second can of crescent rolls on top of the cream cheese mixture.  Press the seams together.  Melt the butter and pour over the top layer of the crescent rolls.  Mix the remaining 1/2 cup sugar and cinnamon together and sprinkle over the top.  Bake until it is bubbly and bottom crescent roll is slightly brown.



Normally I wouldn't have tried this recipe, but I had two containers of crescent rolls left over from the Super Bowl and they were nearing their expiration so I thought I would give it a shot.   My husband is a huge cheesecake lover so I was hoping this would be a great dessert recipe for him.  Sadly,  he wasn't a big fan of it.  :(  He said it was too sweet.  I liked it, but only the ones that had the crispy tops.  The crispy tops tasted kind of like an elephant ear.  Yum!

I really liked the taste of the middle.  I thought it was the fantastic.  You can taste the vanilla and there is enough sugar so you don't get the over powering cream cheese flavor.  When you are spreading the cream cheese mixture on the top of the crescent roll try to make it as even as possible.  You don't want low spots on the top crescent roll.  The melted butter will pool in the low spots and create soggy areas.  I had to learn that out after baking it.  :(

If I make these again I will brush the butter on and use a lot less of it.  That would eliminate the need for the cream cheese mixture to be very even when spreading it. Plus,  I don't really see the need to have a whole stick of butter.  The other thing I would change is I would fit the dough to go out all the way to the edges instead of placing it on top.  That is just my preference though.

This dessert is perfect for a crowd.  It makes quiet a bit and can be served in smaller portions.  I am still not sure if I would make it again since my husband didn't like it, but I will definitely be using the cream cheese mixture in many things.  To me that was the best part.     

(Recipe source: http://realmomkitchen.com/321/my-blogoversary-a-giveaway-and-sopapilla-cheesecake/)