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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Easy Sopapilla Cheesecake Recipe

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This recipe for Easy Sopapilla Cheesecake is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, 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:  
2-8 oz. pkg. Pillsbury crescent rolls
2-8 oz. cream cheese, softened
1 cup sugar
1 egg yolk
1 tsp. vanilla extract
1/8 cup butter, melted
1 tsp. ground cinnamon
2 tbsp. sugar
honey (optional)
Directions:
Directions:
Spray 9x13-inch baking pan with cooking spray. Unroll the crescent rolls and press the seams together. Place into the bottom of the pan, making sure to come up the sides about 1/2 inch. Bake in a 350º oven until just done, maybe 5 to 8 minutes. Remove from oven, but do not turn it off. Combine softened cream cheese, sugar, egg yolk and vanilla. Spread mixture over crescent rolls. Roll the remaining crescent rolls over the top and stretch to the edges and seal. Brush melted butter across the entire top of the crescent rolls. Mix the sugar and cinnamon together; sprinkle the top with cinnamon/sugar mixture. Put back into the oven and bake for about 30 minutes or until golden brown. You can drizzle a bit of honey on top. Eat warm (it will be a hot mess!) or let cool and chill for several hours before serving.
Personal Notes:
Personal Notes:
This cheesecake is perfect for breakfast. It takes only a few minutes to make and the smell will get everyone out of bed faster than a cold bucket of water...just kidding!

 

 

 

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