Sopapilla Cheesecake

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 2 (8 ounce) packages refrigerated crescent rolls
• 1/2 cup melted butter
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon

Order of Operations

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Lightly coat a 9x13-inch lasagna dish with cooking spray or other non-stick agent like butter.
3. Beat cream cheese with 1 cup of sugar and vanilla extract in a bowl until smooth; set aside.
4. Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into rectangles roughly the size of your tray.
5. Press one sheet into the bottom of the tray, then evenly spread the cream cheese mixture over dough.
6. Cover with remaining sheet of rolled crescent dough, brush this sheet with melted butter.
7. Mix the 1/2 cup of sugar with cinnamon in a small bowl and sprinkle evenly over the top of the cheesecake.
8. Bake in your oven for about 30 minutes; look for the dough to have fully puffed and turned golden brown.
9. Allow to cool for about 10 minutes before cutting into squares and serving.