Sopapilla Cheesecake

Most people around these parts (did that sound southern enough for ya?) have had traditional sopapilla cheesecake, but I like to put a little twist on mine.... and it's a pretty good one if I do say so!

You will need:

3 (8oz) pkgs of cream cheese

1 1/2 cups sugar

1 1/2 teaspoons vanilla

2 cans crescent rolls

1 can sweetened condensed milk

1 cup melted butter

1/2 cup sugar

1 teaspoon ground cinnamon

Well ahead of the time you want to serve, place can of sweetened condensed milk in a pot of water (enough to cover the can).  Bring water to a boil and maintain boil for 2 hours, turning can over halfway through.  You will need to keep an eye on the water level and make sure the can stays submerged at all times.  At the end of the 2 hours open the can and voila, CARAMEL!!!  Who knew???  Using a rubber spatula remove the caramel and pour a bowl.  Stir to make sure it's smooth and reserve until later.

Beat together cream cheese, sugar and vanilla until smooth and creamy.  Set aside.

Spray a 9X13 pan with nonstick spray.  Open and unroll one can of the crescent rolls and line the bottom of the pan with them.  Spread the cream cheese mixture on top of the crescent rolls.  Pour the caramel on top of the cream cheese mixture.  

Open and unroll the second can of crescent rolls.  Top the caramel with the crescent rolls.  Mix sugar and cinnamon and set aside.  Drizzle melted butter over top of the crescent rolls and sprinkle with cinnamon/sugar mixture.

Bake   at 350 for 40 minutes

YUMMMMMOOOOO :)