Sopapilla Cheesecake

Monday, May 16, 2011

It may not be the prettiest dessert, but it ranks right up there with creme brulee for me!  Still not sure why it's called "sopapilla" cheesecake...  cause if you've ever had a real sopapilla, then you know it doesn't really even compare.  But after you have a bite...  you don't care! 

  • 2 (8 ounce) packages cream cheese
  • 2 (8 ounce) tubes refrigerated crescent dinner rolls (Pillsbury brand)
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, melted
  • 1/2 cup cinnamon sugar
Using a greased 9 x 13 baking pan, unroll one package of refrigerated crescent rolls. Line the bottom of the pan and flatten, pinching seams together as you go. In a medium bowl, add together the cream cheese, sugar and extract. Mix until well blended. Spread mixture over the crescent rolls.  Resist the temptation to lick the spoon.  Or not.
Unroll the other can of crescent rolls and place on top of cream cheese mixture.
Pour one stick of melted butter over the top.  Yes.  The whole stick.  Sprinkle with about 1/2 cup of the cinnamon sugar mixture.
Bake at 350 degrees for 30 minutes. Allow to cool, eat at room temperature or serve chilled. Hide any leftovers.


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