Sopapilla Cheesecake has officially been added to my must-make-often list!
We had dinner company recently, and my friend, Ashley O'Leary, brought this dessert. Let's just say I've made it twice in the last three weeks! John David and I call it "the giant cinnamon roll"...with cream cheese heaven in the middle! It is actually very similar in taste to a New Orleans King Cake, so you know it has to be good! Not to mention, it is super simple to put together.
Sopapilla Cheesecake
1 1/2 cups sugar, divided
2 t. ground cinnamon
2 cans crescent rolls (keep refrigerated until ready to use)
3- 8oz blocks cream cheese, room temperature
1 t. vanilla
1 stick butter
In a small bowl, combine 1/2 cup sugar with cinnamon. Set aside.
In mixer, combine 1 cup sugar, cream cheese, and vanilla. Mixture should be a nice spreadable consistency.
Store leftovers in fridge. Microwave refrigerated pieces for a few seconds to serve.
Enjoy!
Printable Recipe
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Linking to:
Weekend Bloggy Reading
Shine on Fridays
Stuff and Nonsense
At the Picket Fence
Tidy Mom
Full Plate Thursday
Mom on Timeout
Chatty Chics
Uncommonly Yours
Tempt My Tummy Tuesday
Home Stories A2Z
Cherished Treasures
Positively Splendid
Flamingo Toes
Sweet Saturday
Wait a Wee Meenit