Sopapilla Cheesecake

This is part 2 of my previous post.  This is the UNhealthy recipe to follow up the healthy recipe.  I believe life is all about balance. :)

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In Texas we eat Mexican food.  Actually, we eat Tex-Mex, but whatever you call it, it’s GOOD!  We have to get our fix at least once a week or we’ll wither away and die…or something like that.

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Our favorite Mexican food restaurant serves fresh, hot sopapillas for dessert.  Instead of fresh, hot sopapillas, I make something equal in yumminess…fresh, hot Sopapilla Cheesecake!

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Sopapilla Cheesecake

There are only a few basic ingredients.  This recipe is so easy and quick.

Combine Sugar and Cream Cheese.

Mix well.  Add Vanilla.  Mix again.

Place one can of crescent rolls on the bottom of a 9 X 13 pan.  Pressing seams to seal.

Pour cream cheese mixture on top of the crescent rolls.

Top with additional can of crescent rolls.  Pour melted butter on top.  Sometimes I make a low-fat version of this…I cut the butter from 8 Tbsp (a whole stick) to 6 Tbsp.  Doesn’t that make you feel better?!

Combine cinnamon and sugar.  Sprinkle on top of the butter.

Bake at 350° for 25 minutes.

DISCLAIMER:  It tastes MUCH better than it looks!

It also tastes better than it looks in this picture!  I took this with my iPhone…with no natural light.  Believe me, this is delicious and so easy!

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I got the bottom a little more done than I like.  I think doughy is always better than brown!

Recipe for Sopapilla Cheesecake

Ingredients:

• 2 Cans Crescent Rolls
• 2 (8 oz) Packages Cream Cheese
• 1  1/2  Cups Sugar (Divided)
• 1 tsp Vanilla
• 1 Stick Butter
• 1 Tbsp Cinnamon

Cream 1 Cup sugar and cream cheese.  Add vanilla and mix again.  Place one can of crescent rolls (pressing seams) on bottom of greased 9X13 dish.  Pour cream cheese mixture on top of crescent rolls.  Place second can of crescent rolls on top of cream cheese mixture.  You may need to roll the crescent rolls out on with a rolling pin to seal seams before placing them on the cream cheese.  Pour melted butter on top of crescent rolls.  Combine 1/2 cup sugar and 1 Tbsp cinnamon.  Sprinkle on top of the butter.  Bake at 350° for 25 minutes.  Take it out when the bottom is slightly brown.  Don’t cook too long or butter will taste burned.

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