Sopapilla Cheesecake
Posted by moderndaygourmet on September 4, 2007
This one has been passed around among our friends at church. We have it a lot for breakfast on Sundays but it would also be a good dessert, especially with fruit.
16 ounces cream cheese
1 cup sugar
1 teaspoon vanilla
2 packages crescent rolls
1/2 cup butter
1/2 cup sugar
Place 1 package crescent rolls in the bottom of a 13×9 pan and press perforations to seal. Combine cream cheese, 1 cup sugar, and vanilla and pour over rolls. Lay second package of crescent rolls on top of cream cheese/sugar mixture and seal perforations. Melt butter and combine with 1/2 cup sugar and pour over rolls. Bake at 350 for 20-25 minutes until browned.
