On Monday night I made a dessert for us to enjoy after dinner.  It is not very often that we have dessert after meals,but this night was special.  Usually dessert for us consists of popsicles for the boys and a glass of wine and edamame for the adults after the kids are in bed.  This was a special night because we had our friend Rosa Grace over and we wanted to entertain her!  Deacon and Rosa helped me make this and I have to let you know that it is fabulous!  I mean fabulous!  So fabulous you will be sneaking more the next day from the fridge while your kids aren't looking and then feel so stuffed that you insist on walking an extra 10 minutes on your evening walk because you and only you know about your late night adventure to the sopapilla cheescake!!

I thought I had found this recipe at Amanda's blog, but after looking around I realized I had found it on the Living Proof blog and I think she's the one that posted it.  So to you Amanda …. oh  my this was a fabulous dessert. My kids loved it, my husband loved it and I'm already making it again next week for a  dessert party at my house!!!!

Here you go people.  Add these easy ingredients to your next grocery list and impress your family with this awesome dessert.

Sopapilla Cheesecake

2 (8 oz) packages cream cheese
2 (8 oz) packages refrigerated crescent dinner rolls
1 cup sugar
1 teaspoon vanilla extract or almond extract
1/2 cup margarine or butter, melted
1/2 cup cinnamon sugar (combine about 1/2 cup sugar with 1 TBS cinnamon)

1) Using a 9×13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan.
2) Flatten.
3) Mix together the cream cheese, sugar, and extract.
4) Spread over the crescent rolls.
5) Unroll the other can of crescent rolls and place on top of cream cheese mixture.
6) Pour one stick of melted butter or margarine over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture.
7) Bake at 350 degrees for 30 minutes.

Makes 12-20 servings

Jamie Ivey