Clearly, I’m obsessed with bars. There must also be something in the water because this is the third dessert in a row that I have made with a cheesecake theme. Oh well. Its delicious so I guess I’ll keep the trend going. For those of you that don’t know, sopapilla is a latin american dessert (primarily South American as far as I know). It’s basically a sugary, cinammony, fried dough. If that doesn’t sound amazing enough, place cheesecake in between two layers of it and you have an easy and delicious dessert in no time! I took a shortcut and used crescent roll cans from the store. I’m also baking at midnight so exhaustion is my cop-out. No judging.
- 2 cans Crescent Rolls
- 2 (8 oz) packages cream cheese (room temp)
- 1 cup sugar
- 1 tsp vanilla
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1 tbsp cinnamon
Preheat oven to 350°.
Unroll 1 can of crescent rolls and lay flat in the bottom of a 9×13 baking dish. Stretch the rolls to cover the bottom of the pan. Pinch any seams closed. In a mixing bowl combine cream cheese, 1 cup sugar and vanilla until combined and smooth. Spread this over top of the crescent roll.
Unroll your remaining can of crescent rolls and lay this on top of the cream cheese mixture, again, pinching closed any open seams. Pour your melted butter on top of the crescent roll.
In a bowl mix the remaining sugar and tablespoon of cinnamon together and sprinkle that evenly on top of butter.
Bake for 30 minutes until top is golden brown. Let cool for approximately 20 minutes and then put in refrigerator to completely chill before cutting into squares.