Who would have thought that cinnamon sugar, puffy warm bread and cream cheese filling would blend together in a totally divine delicious way? I always think of cheesecake with fruit or chocolates, never did I think of combining it with flaky golden pastry and sweet cinnamon sugar. Mind. Blown. Mouth. Happy.
I love sopapilla and I adore cheesecake so while the combo of the two of them unheard of, it was a must try for me. Using Pillsbury crescent dough made this dessert a snap to throw together and I could hardly wait to get it out of the pan and into my belly. This stuff baking filled my house with cinnamony goodness. Excuse the varying light on these photos. I was trying for a sunlight coming in the window deal and then switched to using my flash. Another side note…why does my spell check ALWAYS try to correct “dessert” to “desert”? Stupid spell check. Surely people blog more about desserts than deserts? Right?
I was watching my neighbor’s daughter for the afternoon and this was a perfect after-school snack. We sat in the kitchen together and moaned aloud at the deliciousness of this treat. She said the interior tasted like cream cheese frosting. Oh yeah. It was creamy and a little sweet and oooooh so good. How can you go wrong with all that goodness is wrapped on either side with doughy puffed pastry?
I cut the first few pieces into slabs, but when my husband came home he had the genius idea to cut the squares a little smaller so they’d be bite sized. Cheesecake bites? Um, you sir are my new hero! No fork needed, they held up perfectly to just pop in your mouth!
I realized after making them bite sized (and eating about a dozen) that they tasted pretty much like an inside out cinnamon roll. But with a little more emphasis on the cream cheese-y frosting part. Cinnamon sugar glory!
from My Yellow Umbrella
2 cans Pillsbury crescent rolls
2 (8oz) packages cream cheese (softened)
1 cup sugar
1 teaspoon vanilla
1/4 cup butter (melted)
Cinnamon & sugar (1 tablespoon cinnamon to 4 tablespoons sugar)
1. Unroll and spread 1 can crescent rolls on bottom of un-greased 9×13 pan. Press all the seams together.
2. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls.
3. Unroll and spread remaining crescent rolls over mixture. I found that rolling it out on a piece of parchment paper and then flipping it over onto the cream cheese mixture worked well.
4. Spread melted butter over the top and sprinkle with cinnamon and sugar.
5. Bake at 350 degrees for 20-30 minutes.