Cream cheese, canned crescent rolls, and cinnamon create this delicious , Mexican inspired dessert
Preheat oven to 350 degrees F.
Beat cream cheese with 1 1/2 cups of sugar and the vanilla in a bowl until smooth.
Unroll the cans of crescent roll dough, and use a rolling pin, shape each piece into 9×13 inch rectangles. Press one piece into the bottom of a 9×13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup sugar together with the cinnamon in a small bowl and sprinkle over the cheesecake.
Bake until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.
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Oh my goodness – just made these this afternoon! They are so easy and so incredibly yummy! I will definitely make these again.
(Oh and I’m just lazy and didn’t use a rolling pin — just smooshed all the dough out with my fingers — worked just fine!)
Thanks for sharing!!
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lesliebckidz on 3.3.2011
We had this during our family Christmas gathering. YUM!!!!!
Jeanne (aka NanaBread) on 3.3.2011
I just saw this one in the Houston Chronicle newspaper. I’m not a fan of the name, but the dish itself sounds yummy!
dawnalee on 3.3.2011
So creative. We’ve been fans of soapapillas since having them in a restaraunt in El Paso. This is going on my “to make” list. Thanks for sharing.