Tasty Tuesday: Sopapilla Cheesecake

I stole this recipe from a good friend (and a blog reader) because it's so unbelievably yummy I had to. Thanks Julie! This is the perfect sweet breakfast treat or snack...I also like it with my afternoon coffee (yes, guilty of sweet tooth while E is taking a nap).

It's also easy to make and doesn't take a lot of ingredients...perfect for me!

 Unroll and spread one can of crescent rolls on bottom of ungreased 9x13 inch pan. Smooth out seams. (PS I totally screwed this part up because I was making two pans...only use ONE can on the bottom...maybe if I had read the directions better I wouldn't have messed it up)

 Combine softened cream cheese, sugar and vanilla in a bowl. Spread mixture over crescent rolls.

 Unroll and spread remaining crescent rolls over mixture, being sure to press together any seams.

 Spread melted butter over the top and sprinkle cinnamon and sugar mix.

Bake 20 - 30 minutes.

Ingredients:

2 cans pillsbury butter crescent rolls
2 (8oz) packages of cream cheese softened
1 cup sugar
1 teaspoon vanilla
1/4 cup melted butter
cinnamon and sugar mix (1/4 cup sugar and 1 tablespoon cinnamon)

Preheat oven to 350 degrees (use 325 degrees for glass pan). Unroll and spread one can of crescent rolls on bottom of ungreased 9x13 inch pan. Smooth out seams. Combine softened cream cheese, sugar and vanilla in a bowl. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture, being sure to press together any seams. Spread melted butter over the top and sprinkle cinnamon and sugar mix. Bake 20 - 30 minutes.

I also did a version with blueberries sprinkled under the top layer of crescent rolls (so on top of the cream cheese mixture). It was really good because the blueberries kind of popped in your mouth!

Xo,