Sopapilla Cheesecake

***EDITED TO ADD*** 9/25/2009
Welcome Visitors from Kelly's Korner! I'm linking to an older post - this is one of my FAVORITE recipes! This is SO EASY - and so good! Very rich, you will want to cut it in to smaller squares, they don't look like much, but it is just enough!



At Bunco a few months ago the Hostess served the most fabulous dessert. It was still warm when she served it and OH. MY. GOODNESS!! Some of the girls called it "Heart Attack in a pan" and I've decided that is partly due to how yummy it is, and partly because there isn't one thing in this that could be described as healthy!

It sure looks pretty in my Gail Pittman Hand Painted Casserole...

Sopapilla Cheesecake

2 Cans Crescent Rolls (I used Great Value, Flaky crust style)

2 (8 ounce) Cream Cheese, softened

2 cups Sugar, divided

2 Tablespoons Vanilla

2 Tablespoons Cinnamon

1 stick of BUTTER

In a 9 x 13 pan, lay out one can of the crescent roll dough, pinching seams together. In a separate bowl, combine cream cheese, one cup of sugar and vanilla. Spread mixture across crescent roll dough. Cover with the second can of crescent rolls. In a saucepan, melt the stick of butter, one cup of sugar and cinnamon. Stir until well blended and pour over the top of crescent dough, spreading evenly. Bake at 350 degrees for 30 minutes.