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Sopapilla Cheesecake Recipe

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This recipe for Sopapilla Cheesecake is from The Official Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 packages of crescent rolls
2 packages (8 oz.) cream cheese, softened
1 cup sugar
1 stick of butter, melted
1 teaspoon vanilla
Cinnamon-sugar mixture for topping (1/2 cup sugar and a dash of cinnamon to taste)
Directions:
Directions:
1. Preheat oven to 350ºF.
2. Use one package of crescent rolls and line the bottom of a 9x13 baking pan to form the bottom crust. You can knead the dough and roll it out if you like, or you can just unroll the crescents and place them in the bottom and push the dough into place to fill the pan.
3. Take the softened cream cheese and mix with the sugar and vanilla until smooth and spread over the crust. (You can add variations to this such as more vanilla, lemon, almond, etc.)
4. Take the second package of crescent rolls and unroll to form the top crust, pinching the edges together where needed. If the top looks messy, the most important part is that it covers the cream cheese mixture because that holds the next step.
5. Mix the melted butter and cinnamon-sugar mixture and pour evenly over the top crust.
6. Bake uncovered in the oven for about 30 minutes. When the crescent rolls are flaky, it is done. How dark you want the crust is up to you. Once removed from the oven, you can top with large crystals of sugar, almond slivers, fruit. Anything goes!
7. Serve it hot from the oven or chilled.
Number Of Servings:
Number Of Servings:
About 15
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This recipe is a potluck/BBQ favorite. It's super easy and very yummy. If you like more cheesecake filling, use 3 packages of cream cheese and adjust the sugar and vanilla accordingly.

 

 

 

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