Sopapilla Cheesecake

It is the week of spring break and I love every minute of it. Spring is here and the weather is perfect. I've been working in the garden and planting flowers all around the house. The ferns are hung, the plants are planted and the vegetable seeds are in the ground. Now it is time to sit back and enjoy this wonderful weather.

Last night we had a couple of friends over for Taco night. What would be better suited for dessert than sopapilla cheesecake?  I was first introduced to Sopapilla Cheesecake about 8 years ago from a friend of a friend. I am so glad that I was. This crunchy sugar and cinnamon topping over a rich and creamy cream cheese filling is outrageously delicious!







Sopapilla Cheesecake

2 packages of crescent rolls
2 8oz packages of cream cheese (softened)
3/4 cup of sugar
1 stick of butter, melted
2 teaspoon Mexican vanilla
Cinnamon-sugar mixture for topping, 2/3 cup sugar, and a Tablespoon of cinnamon

Preheat oven to 350ºF. Open one package of crescent rolls and line the bottom of a lightly sprayed 9x13 baking pan to form bottom crust.

In a large bowl mix with hand held blender the cream cheese, sugar and vanilla until smooth and spoon out over the crust. Take the second package of crescent rolls and spread to form top crust. Pinch perforated edges together where needed.

Mix the melted butter, cinnamon-sugar and pour evenly over top crust.

Bake in oven for 30-40 minutes, depending on preference. Once the crescents are done it is ready.  I prefer mine almost burnt to a crisp top, it receives rave reviews. Can be served warm, room temperature or chilled with strawberry and raspberry. I like mine with a little honey and a fork.