"Do vegetarians eat animal crackers?"--Unknown

Sopapilla Cheesecake Recipe

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Sopapilla Cheesecake image
Kevin Hollenshead - An Eagle Scout & dedicated leader of young scouts. A Hollenshead expert on "dutch oven" cooking using hot coals

 

This recipe for Sopapilla Cheesecake, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kevin Hollenshead
Added: Monday, June 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 (8-oz.) cans Crescent rolls
2 (8-oz.) pkg. cream cheese, softened
2 c. sugar, divided
2 tsp. vanilla, divided
1/2 c. melted butter
ground cinnamon

Directions:
Directions:
Spray a 13" x 9" baking pan with Pam or any other spray oil or lightly oil a Dutch oven for cooking over coals. Open 1 can of Crescent rolls and stretch on bottom of pan. Seal holes together to form a crust. Blend together cream cheese, 1 c. sugar and 1 tsp. vanilla with mixer until fluffy. Spread over dough, do not go all way to the edges. Stretch 2nd. can of dough over cream cheese filling: seal together with other crust.

Melt butter in a saucepan mixed with sugar. When butter is melted, remove from heat and add vanilla. Brush or pour all of the butter mix over top crust, then sprinkle generously with cinnamon. Bake at 350 for about 25-30 min. or until golden brown. Let cool, then refrigerate before cutting into squares if at home or serve hot out of the Dutch oven.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
Kevin is the husband of Patrice (Hammer) Hollenshead, the son of Jack Hollenshead, Jr. and the step-son of Judy (Green) Hollenshead. He is the grandson of the late Jack & Dorothy (Bellew) Hollenshead. A favorite with our Cub Scout Pack and has won several of our dessert cooking contests over the years.

 

 

 

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