Sopapilla Cheesecake

I saw this recipe over at Real Mom Kitchen. It looked fantastic and I knew that I had to try it. Laura has a WONDERFUL food blog. Check it out!!

I REALLY enjoyed these!! Maybe a little too much! I gave about half away to keep myself from eating them all. I would suggest sharing these with family and friends:)

Unfortunately, the picture I took of this 'plated up' was very blurry, so this is what I have.

Sopapilla Cheesecake

Ingredients:

• 2 cans Pillsbury Crescent Rolls
• 2 8 oz. packages of cream cheese (room temperature)
• 1 1/2 cups sugar, divided
• 1 t vanilla extract
• 1 t cinnamon
• 1 stick butter (1/2 cup real butter, not margarine)

Directions: Preheat oven to 350 degrees. Spray 9x13" baking dish. Unroll 1 can of crescent rolls and place in the baking dish. Press the seams together, or buy the crescent roll sheets(that's what I did:)). In a separate bowl beat together the cream cheese, 1 cup sugar and vanilla until smooth. Spread the cream cheese mixture on the crescent rolls sheet in the baking dish. Top the cream cheese mixture with the other can of crescent rolls, press seams together. Melt butter and pour over the top layer of crescents. Mix 1/2 cup sugar with 1 t cinnamon and sprinkle on top of butter. You can add more or less of the cinnamon sugar depending on your taste. Bake at 350 degrees for 30 minutes or until bubbly and the bottom crust is slightly brown. Allow to cool then slice and serve.