semi-homemade dessert [sopapilla cheesecake]

{this photo is from when i made it during a 4th of july luncheon - this recipe was with caramelized walnuts}

i made this quick delicious dessert yesterday for a small gathering invitation we had from close friends who happens to love this dessert. i enjoy making this as it requires close to nothing preparation and it's as easy as opening packages and layering ingredients.

sopapilla is a famous flaky airy mexican dessert with cinnamon and powdered sugar that is one of my favorites. this recipe is a cheesecake variation that i've adapted from a friend from church and i've been making year after year. the minute you bake it, your home smells like christmas morning and my family gets in that cheery merry holiday mood. yesterday was actually a perfect saturday day with temperatures slightly dipping low, i thought it was ideal to bake it to kick up the cool crisp fall ambience!

sopapilla cheesecake recipe

2 cans of crescent rolls dough
1 cup sugar (you can also use brown sugar, that's what i did)
1 16 oz whipped cream cheese
1 stick unsalted butter, melted
cinnamon
nuts for topping, optional
1/2 cup brown sugar

mix the whipped cream cheese with 1 cup sugar for the filling, set aside.
on an oven-safe 9 x 13 dish, layer the first can of crescent roll dough. spread the cream cheese and sugar mixture over the dough. layer the second crescent roll dough. pour the melted butter on top, then drizzle cinnamon powder and 1/2 cup brown sugar. sprinkle nuts as desired.

bake for 30 minutes on a 350 degrees preheated oven. i love to see the flakes toasted and golden brown. enjoy!