Sopapilla Cheesecake - Yummy!

2 (8oz) cans of crescent rolls
2 (8oz) pkgs of cream cheese, softened
2 cups sugar (divided, 1 cup each)
2 tsp vanilla (divided, 1 tsp each)
1/2 cup margarine or butter - melted
ground cinnamon

Spray your 9X13 pan - then fit in one whole can of crescent rolls - spread flat to make the crust. Pinch the holes closed, or use the Deli Creations Crescent Roll dough.

Blend together (with mixer) softened cream cheese, 1 cup of sugar, and 1 tsp vanilla (can be a little more liberal with the vanilla). Spread mixture evenly over the dough.

Stretch the 2nd can of crescent rolls over the cream cheese mixture to form the top crust.

Melt the butter/margarine, blending in 1 cup sugar and 1 tsp vanilla. Pour evenly over the top crust, and sprinkle generously with cinnamon.

Bake at 350* for about 30 minutes until bubbling, and crust is slightly browned. 

Let cool and refrigerate before cutting into squares.

(I generally grab a biscuit cutter, and use that to cut it into cute little tartlets - it's just a "thing" - not necessary, but totally fun to serve that way... and the "scraps" get put into containers in the freezer to snack on later).


If you line the pan with Reynold's Non-Stick foil, you can lift the whole cheesecake out of the pan using the foil after it's completely cooled, and it makes it loads easier to slice! I absolutely abuse that foil! It's wonderful stuff!