I first had this at a church fellowship, and just had to get the recipe. This is a combination of two wonderful desserts -- sopapilla, with its sugar and cinnamon sweetness in light flakey pastry; rich creaminess of cheesecake. Boy, do they meld well!!
One was fixed for Thanksgiving (perhaps starting a new tradition, we can hope) and family asked for the recipe. Amazingly, I had not yet posted it here.
2 (8 ounce) cans crescent rolls
1 (8 ounce) package cream cheese
1 cup sugar
1 teaspoon vanilla
1/2 cup sugar
1 teaspoon cinnamon
1 stick cup butter
Spread crescent rolls on bottom of 9x13 pan.
Blend sugar, vanilla, and cream cheese.
Spread cream cheese mixture on bottom layer of rolls.
Take the other package of rolls and spread on top of the cream cheese.
Sprinkle with mixture of 1/2 cup sugar, 1 teaspoons cinnamon and 1 stick of melted butter.
Bake for 30 minute at 350 degrees.
Cut into squares and serve