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MEXICAN SOPAPILLA CHEESECAKE

INGREDIENTS
2 (8 ounce) packages cream cheese softened
1 cup Indian sugar
1 tsp. vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup Indian sugar
1 tsp. ground cinnamon
1/2 cup butter, room temperature
1/4 cup maple syrup

METHOD
Preheat oven to 350 degrees.

Beat the cream cheese with 1 cup of sugar and vanilla extract in a bowl until smooth and set aside.

Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish.

Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Sprinkle the mixture over the top of the cheesecake.

Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30-40 minutes. Remove from the oven and drizzle with syrup. Cool completely in the pan before cutting into squares.

Jill Rainville, Lincoln