Sopapilla Snickerdoodle Cheesecake

I hope you all have heard of sopapilla cheesecake. Some call it churro cheesecake, but whatever you call it, you can add crazy amazing to the title. It's crescent rolls, cream cheese, butter, cinnamon and sugar. Crazy amazing, no?

I could post the original recipe and call it good. Wherever we've brought it, people either eat it all or eat it all and ask for the recipe. But I like making new things. I know, my mom doesn't get it either. Stick with what you know works, she always says.

This works. 

This is sopapilla cheesecake stuffed with soft cinnamony snickerdooodles.  Basically cinnamon and sugar heaven.

See, I told you this works!

I figured since sopapilla cheesecake is cinnamon and sugar inspired, snickerdooodles would work splendidly. They do, trust me.  This is the coveted snickerdoodle recipe my brother calls the best cookies. Ever. And he eats all the other cookies I make as well and these have stood test after test after test. And I layered then between buttery crescent rolls and smooth cheesecake. And covered it all in butter and cinnamon and sugar. And (are you tired of "and" yet?) I got up at 6:30 to take pics for you guys. I'm heading to TX to see my cousins for the weekend, but since you can't come with me (me and Gracie always have the best time together!) I hope this recipe is consolation.

Sopapilla SnickerdoodleCheesecake

Recipe Source: The Sweet {Tooth} Life

Yield: 12-16 servings 

Cheesecake:
1 (8 oz.) can refrigerated flaky crescent rolls

12 oz. low fat cream cheese

1/3 cup sugar

1/2 teaspoon vanilla

1/4 teaspoon salt
1/2 cup butter, melted
1/2 cup cinnamon and sugar mixture

Snickerdoodle Cookie Dough:
1/4 cup shortening
1/3 cup sugar
1 egg yolk
3/4 cup all purpose flour
1/4 tsp. cream of tarter
1/4 tsp. soda
pinch salt
1 teaspoon cinnamon

For cheesecake:  Beat cream cheese and sugar on high until combined and creamy.  Add vanilla and salt and beat again until smooth.  Set aside.

For cookie dough:  Cream shortening and sugar together until creamy.  Beat in egg yolk.  Add flour, cream of tarter, soda, salt, and cinnamon and stir until everything is incorporated.  (The cinnamon may not completely incorporate; that's okay.  Mine had a marbled look.)  Roll into small balls and set aside.

Assembly:  Press half of refrigerated crescent rolls into bottom of greased 9x9 pan.  Spread 1/3 of cheesecake mixture over the crescent rolls.  Place cookie dough balls on top of cheesecake mixture.  After that, spread remaining cheesecake batter over cookie dough and smooth so all is covered.  Finally, lay remaining crescent rolls on top and pinch seams to seal.  Pour melted butter over top of bars and sprinkle cinnamon and sugar mixture on top of butter.

Bake at 350 for 25 minutes.  Let cool for 30 minutes to an hour before serving.  Store leftovers in airtight container, preferably in the refrigerator.

And this the cookie recipe!  THE Snickerdoodle recipe and my dad's favorite cookie of all time.  Apparently my brother's too.