recipe | sopapilla cheesecake

Last weekend, I made this for our Manicures & Moscato party.  I got this recipe from someone at work and totally loved it since I've never had sopapilla before until then (this was about 5 years ago).  Having lived in Canada, we weren't exposed to very much Mexican food.  Since moving to Texas, Mexican food (or Tex Mex) has quickly become my favorite type of food.  Sopapilla is a pastry dessert commonly served in Southwestern U.S.  It's usually fried and topped with honey.  This is perfect if you're looking for something quick and easy to make.  It leaves your house smelling like you've been baking for hours.

Sopapilla Cheesecake

2 cans Crescent rolls
1 1/2 cups sugar
1 tsp vanilla
1 tsp cinnamon
2 (8 oz) packages of cream cheese, softened
1 stick (1/2 cup) butter

Preheat oven to 350°F.  Press 1 can of Crescent rolls into the bottom of a 9x13 inch pan. 

In a bowl, mix cream cheese, 1 cup of sugar and vanilla until creamy. 

Spread over the rolls in the pan and cover with the other can of rolls.

Melt butter and stir in the rest of the sugar (1/2 cup) and cinnamon.  Pour over the rolls. 

Bake for 30 minutes.  Let stand for 15 minutes before serving.  Can be served warm or at room temperature.

It's great with your morning coffee, and I'm sure a scoop of vanilla ice cream would be a nice compliment with this!  Enjoy!