Recipe: Sopapilla Cheesecake (using refrigerated crescent rolls)

SOPAPILLA CHEESECAKE

2 cans crescent rolls
1 cup sugar
1 (8 oz) pkg. cream cheese, softened
1 tsp. vanilla
FOR TOPPING:
1 stick (1/2 cup) butter, softened
1/2 cup sugar
1 tsp. cinnamon

Preheat oven to 350 degrees F.

Unroll and place one package of crescent rolls in a single layer on bottom of 9x13 pan.

Blend sugar, cream cheese, and vanilla together. Spread cream cheese mixture on bottom layer of rolls.

Take the other package of rolls, unroll, and place in a single layer on top of the cream cheese.

Combine butter, 1/2 cup sugar, and cinnamon. Sprinkle evenly over top.

Bake for 30 minutes at 350 degrees F.

(She cut it in small squares)