Yummy! My hands smelled like cinnamon after baking this. Garrett and I recently attended a HOOT OWLS dinner, a monthly dinner playdate for moms and their children. Our friend Mariana hosted and chose a Mexican theme. She made green chicken chili enchiladas and they were delicious! I wanted to take something that I could make the night before and not worry about having to heat up the next day. This delicious sopapilla cheesecake was the perfect choice!
2 cans crescent dough (use the 8 count size)
3 blocks cream cheese (8oz. each)
1 1/2 cups sugar
1 teaspoon vanilla
1 stick butter
additional 1/2 cup sugar
Preheat oven to 350. Spread one can of crescent dough on bottom of a 9x13 pan. Leave the triangles attached to form one long rectangle. You can either microwave or heat the cream cheese on the stove to soften. I prefer the stove. Melt it just enough to stir easily. Add 1 1/2 cups sugar and 1 teaspoon vanilla. Mix well and then spread over dough in pan. Add second can of crescent dough on top of the filling. Melt the butter. Spread butter over dough. Sprinkle 1/2 cup sugar. Sprinkle cinnamon on top of sugar. Bake at 350 for 30 minutes. Let cool and then chill in refrigerator overnight. Enjoy!
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