- 1 (8 ounce) package cream cheese, softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 2 (8 ounce) packages refrigerated crescent rolls
- 1/2 cup melted butter
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
- Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside.
- Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 inch rectangles. Press one sheet 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, and brush with melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small bowl, and sprinkle evenly over the top of the cheesecake.
- Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before serving.
03/01/2017
recipepes.com
sopapilla cheesecake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
