My 35 year old self was recently lured onto SnapChat by my girlfriends who also use it, despite the fact that they are not, in fact, in middle school (although my “Stories” feed from them is full of silliness.)
Trying to navigate a new social media outlet gets harder and harder the older I get. I actually had to watch a 15 minute “how to use snapchat” video on youtube and I still don’t completely get it, although I have figured out how to turn my videos to slow motion, which is fun. I have to admit, I am enjoying it, and it’s good to know how to use this stuff as my kids get older so I can
stalk their every move with online activities keep them out of trouble when they (the horror!) start using it. I am getting so old.
You know what never gets old? Cinnamon, sugar, and cheesecake.
Buttery crescent roll crust on top and bottom. Creamy cheesecake filling. Cinnamon Sugar gooeyness. Textures and flavors galore. There is nothing not to like about this Sopapilla Cheesecake, and the best thing to like about it is that it takes 5 minutes to get into the oven.
Sopapilla is a deep fried pastry, usually eaten with sugar or honey. Add cheesecake to the mix, and BOOM. Magic. This would be a great dessert to make ahead for a dinner with friends. Everyone will love it. I halved this recipe and made it in an 8×8 pan.
Recipe from Sugar Apron
- 2 (8oz.) packs of Pillsbury crescent rolls
- 2 (8oz.) packs of cream cheese, room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- 1/4 cup butter (melted)
- 1 tablespoon cinnamon
- 4 tablespoons sugar
- * honey (for drizzling, optional)
- Preheat the oven to 350 degrees.
- Spray 9 x 13 baking dish with cooking spray.
- Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep together.
- * bake the first layer of crescent roll dough till just done maybe 5-8 minutes. (Optional, that way I make sure it is done, if you don’t like raw dough)
- Combine softened cream cheese, sugar, and vanilla.
- Spread mixture over crescent rolls.
- Roll the remaining crescent roll over the top and stretch to the edges and seal.
- Brush across the entire top of the crescent roll with the melted butter.
- Sprinkle the top with 1 tablespoon cinnamon and 4 tablespoons of sugar
- Bake for about 30 minutes, or until golden brown.
- Eat warm (warning! messy! ) or let cool and chill for several hours before serving.
- Slice into triangles or squares, drizzle with a little honey if you like and serve.