Wednesday, December 8, 2010

Sopapilla Cheesecake

This is one of those desserts that is so easy you think, "why didn't I think of that", but so, SO good that you think "how have I not seen this recipe floating around before now?!" One look at the ingredients tells you it is going to be a hit. You really can't screw this up, it is that simple. In fact, I was so confident that it was going to be easy and delicious that the first time I made it, I took it over to a friends house for dinner, without even trying it first! Everyone decided it was superb and were super glad it made an appearance for dessert. :) You have to try this right now! For step by step pictures check out Mommy's Kitchen.
Sopapilla Cheesecake
found on Mommy's Kitchen
2 cans crescent rolls
2-8oz Cream Cheese (room temperature)
1 1/2 cups Sugar *divided
1 tsp. Vanilla extract
1 tsp Cinnamon
1 stick butter *I only used 1/2 stick and it was plenty

Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish and press the seams together. In a separate bowl blend the cream cheese, 1 cup sugar and 1 tsp vanilla. Spread this over top of dough. Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again. Melt butter and pour over top layer of crescents. Mix the reaming 1/2 cup of sugar & cinnamon together. Sprinkle cinnamon sugar mixture generously over the top. Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown. Cool, slice and enjoy! It was delicious served warm, but the next day straight from the refrigerator was pretty awesome too! Just like cheesecake!


Aimee & Brennen Fuller

Made this yesterday for a family party and it was a HIT! We kicked it up a notch and put a scoop of vanilla bean ice cream and drizzled it with caramel. DELICIOUS!

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