Sopapilla Cheesecake

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IngredientsIngredients

  • 2 tubes (8 oz each) refrigerated crescent rolls
  • 2 packages (8 oz each) cream cheese, softened
  • 1 1/2 cups white sugar (divided use)
  • 1 tsp vanilla
  • 1/2 cup butter, melted
  • 1 tbsp ground cinnamon

DirectionsDirections

Heat oven to 350 degrees F. Unroll 1 tube dough. Place in bottom of ungreased 13” x 9” (3-quart) glass baking dish, stretching to cover bottom of dish and firmly pressing perforations to seal. In medium bowl, beat cream cheese and 1 cup sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish. Unroll remaining tube of dough. Carefully place on top of cream cheese layer and pinch seams together to seal. Pour melted butter evenly over top. Mix remaining sugar with cinnamon and sprinkle mixture evenly over butter. Bake about 30 minutes or until center is set. Cool slightly, about 20 minutes. Refrigerate for easy cutting. Cover and refrigerate any remaining bars.
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