I am convinced thats what Sopapilla Cheesecake is. It doesn’t exactly go with any diet plan at all, but it is definitely cheat meal worthy. When you have one of these around you just might have a cheat meal a few times a day until you run out 🙂 So here is how you make a Sopapilla Cheesecake:
Adapted from allrecipes.com.
Preheat the oven to 350 degrees fahrenheit.
Grease a 9X13 cake pan and set to the side.
First mix 3 softened 8oz packages of low fat cream cheese with 1 1/2 cup of white sugar and 1 1/2 teaspoon of vanilla extract until completely smooth.
In a separate bowl mix 1/2 cup sugar with 1 teaspoon of ground cinnamon.
In your pan spread out one 8oz can of low fat crescent rolls onto the bottom of your pan.
Evenly spread your cream cheese mixture on top of your first layer of crescent rolls and then top with a second 8oz can of crescent rolls. If you want, you can roll out the crescent rolls to make them a 9×13 size. But in my opinion, it taste just as great if you just lay them out on top of the cream cheese and let them naturally spread in the oven as they cook.
Melt 1/2 cup of butter and coat the top of the cheesecake. Then sprinkle all over with your cinnamon and sugar mixture.
Bake until the crescent rolls are golden brown about 40-45 minutes. Let cool completely and enjoy a piece or two!