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Sopapilla Cheese Cake Recipe

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This recipe for Sopapilla Cheese Cake, by , is from The McClellan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cori Wrigley McClellan

Category:
Category:

Ingredients:  
Ingredients:  
•CHEESECAKE
•2 (8 ounce) packages cream cheese, softened
•1 c. white sugar
•1 tsp Mexican vanilla extract
•2 (8 ounce) cans refrigerated crescent rolls

TOPPING
•3/4 c. white sugar
•1 tsp ground cinnamon
•1/2 c. butter, melted

Directions:
Directions:
Directions
Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, pour melted butter over the top of the cheesecake and sprinkle with cinnamon and sugar mixture.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Cool completely in the pan before cutting into 12 squares. Optional: Slice strawberries and lay 2-3 slices on top of each square.

Personal Notes:
Personal Notes:
Cori made these for Mallory's rehearsal dinner and they were amazing!

 

 

 

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