Cinnamon Sopapilla Cheesecake This is a very tasty and easy recipe my husband brought home from work, and prepared it for dessert this evening. 1 chef marked this recipe as Favorite 100% would make "Cinnamon Sopapilla Cheesecake" again. Servings: 12 Servings Ingredients 2 cans Crescent rolls divided use 2 8 ounce Packages of cream cheese softened 1 3/4 cup Sugar divided use 1 teaspoon Vanilla 1/2 cup Butter melted 1/2 teaspoon Cinnamon Instructions Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray.Bottom crust:Spread one can of crescent rolls over the bottom of the pan. Filling:Mix two packages of cream cheese, one cup of sugar, and 1 teaspoon of vanilla for about one minute, or until well blended. Spread the filling evenly over the bottom crust.Top crust:Arrange the second can of crescent rolls over the filling.Topping:Pour the melted butter over the top crust. Mix 3/4 cup sugar with 1/2 teaspoon of cinnamon, and sprinkle over the top of the buttered crust.Bake for 30 minutes, or until the topping is browned. Serve warm, and refrigerate leftovers.
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