A friend called the other day to get this recipe. She was making it for a bridal shower. I decided to share it with you, too. I'm a fan of anything with cream cheese in it, so it's one of my favorite desserts. We have some friends that used to live here and she would make this a lot for church dinners. (Too bad they moved away because it's alway fun to eat something someone else made!) I like to serve it when I make Mexican food, but have used it for other occassions, too.
SOPAPILLA CHEESECAKE
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
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 3/4cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Cool completely in the pan. Refridgerate. Cut into squares before serving.
I recently saw a recipe for Sopapilla Cheesecake that served it with honey drizzled over the top. I want to try that next time I make it!
To make this lower in fat, you can use reduced fat crescent rolls. You might could use the fat free cream cheese. I've used it, but not in dishes when the recipe was baked.
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1 comment:
Also good for brunches!
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