Berry Sopapilla Cheesecake

I am sure Sopapilla Cheesecake is a recipe that some of you are familiar with. It's a tasty, easy go-to dessert that we have been bringing to potlucks for several years now!

I lighten mine up a little by cutting waaaaay down on the sugar and butter. The other night at my in-laws, they made one other slight change that just sent this dessert over the top!! Frozen berries. :)

Berry Sopapilla Cheesecake

You will need:

-1 (8 oz) package of neufchatel cheese, softened

(neufchatel has 33% less fat than cream cheese, and it melts better)

-3/4 cup white sugar (I ended up using even less than this)

-any type of frozen berries, I used cherries and blueberries

-1 tsp vanilla extract

-2 (8 oz) packages of reduced fat crescent rolls, refrigerated

-1/4 cup melted butter

-1 tsp ground cinnamon

*Preheat oven to 350 degrees and spray a 9x13 inch baking dish

*Beat the neufchatel, vanilla extract, and 1/2 cup of the sugar until smooth

*Unroll the first can of crescent dough into a 9x13 rectangle (don't separate the individual triangles)

*Press the sheet of dough into the bottom of the baking dish. *Evenly spread the cream cheese mixture on top of the dough, then place the berries throughout the cream cheese.

*Unroll the second can of crescent rolls and cover the berries and cream cheese with this layer of dough

*Brush the dough with the melted butter

*Stir together the remaining 1/4 cup of sugar and the cinnamon, then sprinkle evenly over the cheesecake (I used just enough sugar to lightly coat the top)

*Bake for about 35-40 minutes, or until the crescent dough has puffed and turned golden brown.

Let it sit for about 10 minutes, and then drizzle honey over the whole thing. Cut into squares to serve!

Yummy! This is divine straight out of the oven, but also equally tasty cold out of the fridge the next day!