Sopapilla Cheescake

• 2 cans (8 Ounces Each) Crescent Roll Dough OR 2 Cans Of Crescent Rolls
• 2 packages (8 Ounces Each) Cream Cheese, Softened
• 1 cup Sugar
• 1 stick Butter
• 1/2 cups Sugar
• 2 teaspoons Cinnamon

1. In a 9 x12 greased pan, spread one can of crescent roll dough or rolls in bottom of pan.
2. In a medium mixing bowl, blend together 2 packages of cream cheese and 1 cup of sugar till smooth. Spread this mixture on top of crescent rolls.
3. Top cream cheese mixture with second can of crescent dough. You don't have to pinch the dough together; just try to flatten the edges of the dough.
4. Pour melted butter all over the top of crescent rolls.
5. In a small bowl, mix together 1/2 cup sugar and 2 teaspoons of cinnamon. Sprinkle cinnamon sugar on top of butter. ( I keep cinnamon sugar mixed in a shaker container and shake it on the butter till it is covered generously-I don't actually measure for this step)
6. Bake at 350 degrees (F) for 30 minutes or until golden brown. You can serve hot (it will be soft) or you can chill and cut into bars and serve cold. Enjoy!
7. Variations: I have added pecans and vanilla to the cream cheese mixture at times.

crescent roll dough, cream cheese, sugar, butter, sugar, cinnamon

Taken from tastykitchen.com/recipes/desserts/sopapilla-cheescake/ (may not work)