Sopapilla Cheesecake

Then there’s the Sopapilla Cheesecake that Dani says is “death by butter,” and it is.

SOPAPILLA CHEESECAKE…also served at Ella’s

• 2 cans crescent rolls (get the kind that are one sheet w/no perforations…it’s easier to handle)
• 2 8-oz tubs of cream cheese
• 2 tsp vanilla extract
• cinnamon (up to you)
• 1 1/2 cups sugar
• 1 1/2 sticks of real butter (told you)

Preparation

Preheat oven to 350 degrees. Spray 9×13 pan with cooking spray and set aside. In a bowl, mix cream cheese, 1 stick melted butter, 1 cup of the sugar, and the vanilla until smooth and creamy (I use a mixer). Line bottom of pan with the sheet from one can of crescent rolls. Sprinkle with a little sugar and cinnamon. (mixing the sugar and cinnamon together first makes this whole prep a little faster) Spread cream cheese mixture over the rolls. Layer second can of crescent rolls over the mixture. Melt the remaining 1/2 stick of butter and pour over the top. Mix remaining sugar with cinnamon and sprinkle evenly over the top. Bake at 350 degrees for 30-35 minutes. It will still look juicy, let it set for 20-30 minutes. Eat in denial.