Sopapilla Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cans (8 oz each) refrigerated crescent rolls
2 packages (8 oz each) cream cheese (softened)
1 1/2 cups sugar
1 tsp vanilla
1/2 cup butter (melted)
1 tbsp ground cinnamon
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Directions: |
Directions:1. Preheat oven to 350 degrees.
2. Unroll 1 can of crescent rolls. Place in bottom of ungreased 9x13 inch glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.
3. In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in the baking dish.
4. Unroll second can of crescent rolls. Firmly press perforations to seal. Carefully place on top of cream cheese layer. Pinch seams together.
5. Pour melted butter over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
6. Bake 30 to 35 minutes or until cake appears set when gently shaken. Cool slightly, about 30 minutes. Refrigerate for easy cutting. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining cake. |
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Number Of
Servings: |
Number Of
Servings:12 servings |
Preparation
Time: |
Preparation
Time:Prep time 15 minutes Total time 1 hour 20 minutes |
Personal
Notes: |
Personal
Notes: This recipe came from New Mexico over 200 years.
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