Here it is, (from Wikipedia) Sopapilla cheesecake is a dessert dish, inspired by the classic cheesecake and the sopapilla, a pastry that originates from New Mexico. Typically made in a 9×13 pan, it tends to be a pot-luck favorite. As popular as it is, there are many variations, for taste, health and appearance.
I have heard of sopapilla cheesecake before, but I really had no idea what it was. I thought it was Mexican. Apparently, sopapilla is from New Mexico. Good to know. But all I needed was to see the picture of sopapilla cheesecake on Pinterest and I was sold. I have zero willpower when it comes to desserts. Nada.
The picture looked amazing. There were only 6 ingredients, 5 of which I have on hand at all times. All I needed to buy was 3 cans of crescent rolls. The directions looked easy. Was this sopapilla cheesecake too good to be true? I am here to tell you that it tastes as good as it looks and it is as easy to make as it sounds. This will definitely be going into my folder of “make agains.” I brought the leftovers to work because they were not safe to have sitting in my house. (Remember, zero willpower) Everyone in my office loved them. A few people even asked for the recipe. I was a little bit embarrassed to tell them it was mostly cream cheese and crescent rolls! This could definitely pass as a cheesecake but I thought it was more like a danish. A really, really good cheese danish! Or maybe I am just justifying my decision to eat this for breakfast. All I know is that I will be making this again. Soon.
3 cans crescent rolls
2 (8oz) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla
¼ cup butter, melted
Cinnamon & sugar
Unroll and spread 1 & 1/2 can crescent rolls on bottom of un-greased pan. In the bowl of a stand mixer with the paddle attachment blend the softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes. I prefer this served warm but it was good room temperature too!
Source: My Yellow Umbrella