Churro Cheesecake

This is also known as Sopapilla cheesecake but I like to call it Churro cheesecake! We make it for desert when we have taco nights or Mexican. Its a crisp yet light and fluffy dessert and OH MY is it delicious! I made them for a friends bridal shower and they were a huge hit! (from mybakerlady.com)

Ingredients:

2 cans Pillsbury crescent rolls

2 (8oz) packages cream cheese, softened

1 cup sugar

1 tsp vanilla

1/4 cup butter, melted

Cinnamon & sugar (1 tbsp cinnamon to 4 tbsp sugar)

Directions:

Preheat oven to 350 degrees.

Unroll and spread 1 can of crescent rolls on the bottom of a greased 9x13 pan. Press all the seams together.

Combine the softened cream cheese, sugar, and vanilla until well combined. 

Spread the mix over the first crescent roll layer.

Unroll the second crescent roll and lay it on top of the cream cheese layer, pressing seams together (It is easier to unroll on parchment paper, press the seams together, and flip over on top of the cream cheese layer).

Spread the melted butter on top and sprinkle with cinnamon and sugar (we like a lot on top of ours!)

Bake for 20-30 minutes. You can eat them warm or place in the refrigerator to eat them cooled!

Enjoy!