Thursday, November 19, 2009

Sopapilla Cheesecake

One of Jeremy's favorite co-workers brought this in last month--his wife had made it and set some aside for us :o) Thanks, Stacy! We loved it so much, we asked for the recipe, and I've made it a few times already. Bad, bad idea... But it's soooo good!

Stacy's Sopapilla Cheesecake
2 cans Pillsbury crescent rolls
2 8-oz. blocks cream cheese (room temp)
1 1/2 C sugar
1 tsp. vanilla
1 stick butter, melted
1 tsp. cinnamon

Preheat oven to 350. Line the bottom of a greased 9x13 pan with 1 can crescent rolls, pinching seams together so it's all one piece. Blend cream cheese, 1 cup sugar and vanilla till creamy; spread on top of crescent rolls. Put other can of crescent rolls on top, pinching seams together again. Combine melted butter and remaining 1/2 C sugar; pour over crescent rolls. Sprinkle cinnamon on top. Bake for 30-40 minutes (till top is brown and bubbly), then take out and let cool entirely. Best when served chilled, so if you have time to put it in the refrigerator for a while, do it!


Poulsen Family said...

Oh no...Karen that looks so good. Dang it...I'm going to have to make it.

Safire said...

Yummy! We had it for dessert tonight. It was great! Thanks!

Sam said...

So delicious. I used 2 C powdered sugar for the cream cheese/vanilla combo and really enjoyed it (as opposed to the granulated sugar). xoxo