Sopapilla Cheesecake

I personally think cream cheese makes everything better.

Pasta, cupcakes, bagels, you name it

Cheesecake is my absolute favorite.

I remember a roller skating birthday party 

where the birthday girl had a birthday cheesecake 

complete with artsy frosting designs... 

and it was the best birthday party ever. 

This recipe combines all the goodness of cheesecake with the 

flaky, cinnamon-sugaryness of sopapillas. ( of course that's a word)

It's very easy to throw together and can be served as a dessert 

or even an indulgent breakfast 

(which is how I had it served the first time). 

You will need:

2 8oz pkgs cream cheese

1 cup sugar

1 tsp vanilla

1 stick butter (8tbsp), melted

2 cans crescent rolls 

cinnamon sugar

What to do:

Grease a 9x13 baking pan and lay one can of crescent rolls flat into the pan.

Beat together the cream cheese, sugar and vanilla.

Spread over the crescent roll layer.

Top with second layer of crescent rolls. Pour melted butter over the top. 

Pour a generous amount of cinnamon sugar over the top!

Baked at 350 for 25-30 minutes or until set.

Serve warm or room temperature!

It comes out with delicious flaky layers and a gooey cream cheese center- so good!

Warning: Make sure your crescent rolls are NOT flavored with any savory flavors. Garlic cheesecake is super weird. Just sayin'.

Hope you've enjoyed the four course meal this week! 

If you've missed any, catch up here:

Salad course: Chipotle Ranch Dressing

Soup course: Baked Potato Soup

Entree: Baked Ziti

Next week, look forward to a review of Austin Eats Tours (aaah! I'm so excited)

and an overview of ways to have the best make-your-own-pizza party!

Adapted from Pilsbury