"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Sopapilla Cheesecake Recipe

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This recipe for Sopapilla Cheesecake, by , is from Mrs. Matthew's Class Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



2 pkgs refrigerated crescent rolls
2-8oz pkgs cream cheese
1 cup sugar
1 tsp vanilla
tsp cinnamon
cup butter
cup cinnamon and sugar

Preheat oven to 350

Press first package of crescent rolls into a 9x13 pan, making sure it is evenly pressed over the entire pan

Beat cream cheese, sugar, and vanilla together

Spread over crescent rolls

Take second package of crescent rolls and separate the crescent rolls

You are going to press them over the cheesecake layer to create a layer that completely covers the filling (we press them together and out on a cutting board before placing over filling, but do whatever works)

Melt butter and pour over second crescent roll layer

Sprinkle cinnamon and sugar over the butter

Bake for 30 minutes

Eat warm (it will be a hot mess!) or let cool and chill for several hours before serving. I prefer the chilled version so I store mine in the fridge, but the boys like it room temp.




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