Food for Thought Sopapilla Cheesecake

Since I love y’all so much and want you to only have the very best in life, I’m going to give you a recipe that is both so easy and delicious you’ll be anxious to find a reason to make one.

I brought this to the girls’ weekend at the lake and everyone loved it. Some people didn’t even finish their supper so they could get right to the good stuff – and I had made a very yummy Mexican lasagna for supper. I’ll share that recipe with y’all next time.

Here are the ingredients:

• 2 packages crescent rolls
• 2 8-oz. blocks of cream cheese, softened
• 2 cups of sugar, divided
• 1 1/2 teaspoons vanilla
• 1 Tablespoon cinnamon
• 1 stick butter, melted

Preheat the oven to 350 degrees. Open one can of the crescent rolls and place in the bottom of a 9x13 baking dish, pressing the seams together to make a full sheet. (You could use the crescent roll sheets but my store was out when I bought these.) Set this aside. Now beat together the two blocks of cream cheese, 1 1/2 cups of sugar and the vanilla until smooth and creamy. Spread the cream cheese mixture on the crescent roll layer in the baking dish, making sure to cover the entire sheet. Unroll the second can of crescent rolls on top of the cream cheese mixture, pulling it to cover, but it’s not necessary to press perforations together. Using the melted butter, pour it over the top. Mix together the cinnamon and remaining sugar and sprinkle over the buttered top layer. Bake for 35 to 40 minutes until the top is golden brown. Serve with honey to drizzle over each piece.

This is so unbelievably delicious. I’m going to give you the same warning I got from the person who shared this recipe with me: “It is the easiest thing you will ever make and I promise, you will have anybody eating out of your hand so watch who you serve it to.”

Enjoy!