August 9, 2013

Sopapilla Cheesecake

Sopapilla. Cheesecake.  Does this need any explanation? Yum!  I typically make this dessert to go along with Mexican food, but seriously, it's good any 'ol time!  I made it for our small group Bible study last night (we had nacho night), and it was almost all gone.  It's pretty quick and easy too!

  • 2 cans crescent roll dough
  • 3 (8oz) blocks cream cheese, softened
  • 1 1/2 c. sugar
  • 1 tsp. vanilla
  • 1/2 c. sugar
  • 1 tsp. cinnamon
  • 1 stick butter
  • Open one can of crescent roll dough, lay the four rectangles on the bottom of a greased 9x13 dish.
  • Beat cream cheese, 1 1/2 c. sugar, and vanilla with electric mixer until well combined and creamy
  • Spread cream cheese mixture on top of dough
  • Top with other can of crescent roll dough
  • Melt the stick of butter and pour it on top of the top layer of dough (I know, this seems extreme, but trust me :))
  • Mix 1/2 c. sugar and cinnamon, sprinkle evenly over the melted butter
  • Bake at 350 degrees for 30-35 minutes
  • Dig in!  I LOVE this warm, but it's delicious cold too!

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