Sunday, August 23, 2009

Sopapilla Cheesecake

Sopapilla Cheesecake
Courtesy of: Kacy Bunte & Beth Bailey

2 to 3 cans of crescent rolls
1 1/2 cups sugar
1 teaspoon Mexican vanilla
1 teaspoon cinnamon
2 1/2 (8 oz.) packages cream cheese, softened
1 stick butter

Preheat oven to 350F. Spray 9 X 13 pan with cooking spray, press 1 can of crescent rolls into bottom of inch pan - it make take 1 /12 cans to cover bottom of dish. Mix cream cheese, 1 cup sugar and vanilla until very creamy. Spread over rolls in pan. Cover with other can of rolls. Melt butter and spread onto top crust, sprinkle all the cinnamon sugar on top to this. Bake for 25 - 30 minutes.

Can serve at room temperature, but I think it’s better chilled. Kacy brought this to our small group game night last night, and we actually ate it warm and at room temperature. It was such a hit that none of it was left... we all kept going back for a little bit more. Yummy and really easy!
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Jennifer said...

This looks delicious!

Kacy said...

Mine is slightly different--
I use only 2 cans of crescent rolls, 2 cups of sugar (divided between filling and top layer), regular ol' vanilla (I don't know what the difference is between that and "Mexican"), and 2 cream cheeses. And I didn't exactly measure the cinnamon, but it's mostly just to taste--if you like cinnamon a lot, douse it. If you don't, do just a sprinkle. I melt the butter and mix all of the sugar and cinnamon in with it, then drizzle on top. Just a slight variation. :)

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