Sopapilla Cheesecake

Remember when I had my college roommates over and had a little Mexican taco bar, promised to post the recipes then didn't?  Yeah, I'm sorry about that.  Here is the first recipe from that night.  Why not start with dessert?  

Let me begin by saying this is the easiest dessert I have made in my entire life.  No, I'm not kidding.  It is also one of my new favorites, it is that stinking good.  I think our guests liked it quite a bit as well.  One (not to be named) guest actually stood up from the table, walked into the kitchen saying "would you mind if I had another slice" while he was dishing himself up seconds.  I like that, seconds are always welcome in our home.  

Try this dessert if you are planning a Mexican St. Patrick's Day.  It makes sense.  Or if you just want dessert, because that is just as special as a fiesta St. Patrick's Day party.  Of you can just make my Shamrock Shake Cupcakes--but make this after.  For real.

Also, please if you have just a moment of time, vote for my recipe on Food.com!  Click here for the link.  I would REALLY appreciate your rating--I will pay you back in the form of a cool giveaway, promise!  

Speaking of giveaways--lets just say OXO and I have a little something up our sleeves.  Stay tuned.  

Musical Selection: 1, 2 Step by: Ciara.  Basically my college house anthem.  6 girls in one house, we caused a bit of trouble. Let's leave it at that.

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Start by taking one tube of crescent rolls and placing it in the bottom of a 9x13 pan.  I sprayed it with cooking spray as well--just in case.

Next, take two blocks of cream cheese and put them in a large bowl.  I'm not 100% sure but I think you could use reduced fat for at least one of the blocks.

Add some sugar.

And vanilla.

Stir it up.  Okay, this is where I would do this differently.  I would either use a hand mixer or just mix the absolute heck out of it.  See those clumps, I thought they would go away--they didn't.  It was okay but next time I would totally take a hand mixer to this biz.

Spread the cream cheese mixture on top of the crescent roll crust.

Next, take a roll of seamless (if you can find it) crescent rolls, if you don't have it, I'm sure the regular kind would work just fine. Try not to judge my thumb.

Spread that over the cream cheese. Easy.  I did have to trim this a bit.  I just pulled it over the side and took my kitchen shears and trimmed it up.

Melt some butter, pour over the top.  Hey, come on, I never said it was healthy.  All things in moderation.

I used my fingers to spread it out evenly.

You need the butter to have the cinnamon and sugar stick.  Yes, there is also cinnamon and sugar involved.

Finished product.  Into the oven she went.

came out looking like this.

And like this.

And thiiiiis.  I want some. Now.

Sopapilla Cheesecake

2 8oz blocks of cream cheese

3/4 cup white sugar (for filling) + 1/2 cup for topping

1 teaspoon vanilla

2 8oz tubes of crescent rolls (I liked to use the seamless kind on top so one of each if you can find seamless)

1/2 stick of butter, melted

Tablespoon of ground cinnamon

Preheat the oven to 350 degrees.

Spray a 9x13 baking dish/pan with cooking spray.  Spread out one of the tubes of crescent rolls on the bottom of the pan to create a crust.  Try to not work the dough too much, it will cause it to be less flaky.  

Combine the cream cheese, sugar and vanilla.  I would suggest using a hand mixer for this--or beat the daylights out of it so there are no lumps.  Spread this mixture on top of the crescent rolls.  I ended up using my hands for this--it's sticky.  

Place the second tube of crescent rolls on top of the cream cheese mixture.  Pour melted butter over the top of the crescent rolls.  Gently spread out with your hands/knife.  

Combine 1/2 cup sugar and cinnamon together.  Sprinkle this mixture on top.  

Bake for about 30 minutes or until golden brown on the top. 

You will need to keep this in the refrigerator.  It does taste best cool or at room temp.  

Enjoy!

Recipe adapted slightly from: here