Sopapilla Cheesecake

This is something my father showed me when I was in high school and I've been making it for years. Everyone requests it all the time, in fact that's why this was made today! It's super amazing and suuuuuper unhealthy. If you don't know what a sopapilla is your existence is meaningless  you need to get on that. I wasn't aware that not everyone knows what they are until I moved to England and met people from all over the States. Anyway, I need to get back to homework so to keep this short, here it is: 

Sopapilla Cheesecake

• 3 (8 ounce) packages cream cheese, softened
• 1 1/2 cups white sugar
• 1 1/2 teaspoons vanilla extract
• 2 (8 ounce) cans crescent roll dough
•  
• 1/2 cup melted butter
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles* although I can't say I've ever done that. ever. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
3. Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake.
4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.

- Sweet Sarah 

directions found at All Recipes