You Have *GOT* to Try This!

Well, as I last posted, I have started baking again. I tried this out on some willing subjects (read: my family) and garnered rave reviews. Hope you enjoy it, too!

Sopapilla Cheesecake

2 (10 oz) cans refrigerated crescent rolls
2 (8 oz) packages cream cheese, softened
1 c white sugar
1 T vanilla extract
1/2 c butter, melted
1/2 c white sugar
1 T ground cinnamon

Preheat oven to 350 degrees. Flatten one tube of crescent roll dough and press into the bottom of a 9 x 13 inch pan.

Mix cream cheese, 1 c sugar, and vanilla in a medium bowl until smooth. Spread the cream cheese mixture over the dough in the pan.

Unroll the remaining crescent roll dough, and place over the top of the cream cheese layer. Spread melted butter over the top, and sprinkle the top with the mixture of 1/2 c sugar and the cinnamon.

Bake for 30 minutes in the preheated oven, or until the top is lightly toasted.

Cool and refrigerate before serving.

A few tips:
I wanted to give the recipe as it is written, but to be fair, I also wanted to show a few things I did differently.

~~First of all, instead of regular vanilla extract, I used French Vanilla. It added something amazing to the recipe. I have never tasted a cheesecake like this before!

~~Also, I misread the recipe for the cinnamon/sugar topping. Instead of 1/2 cup, I mixed 3/4 cup sugar with the cinnamon.

~~Finally, the recipe says to refrigerate and serve cool. It was a unanimous decision that it was best served slightly warm with vanilla bean ice cream.

Now run - run! - to the grocery store and get started baking!!

*S*