Sopapilla Cheesecake

I have been meaning to try this recipe for weeks and have even had the ingredients in the fridge ready to go. When some friends invited us over for dinner tonight, I volunteered to bring sopapilla cheesecake for dessert! Good choice. It's delish. A little rich (have some milk on hand!) but it was a hit. I drizzled honey on mine...YUM.

Sopapilla Cheesecake

24 oz cream cheese (softened)
1 1/2 cups of white sugar
1 1/2 teaspoons of vanilla extract
2 cans of crescent dough (the seamless kind works best)

1/2 cup of butter (melted)
1/2 cup of white sugar
1 1/2 teaspoons of ground cinnamon

Place 1 can of the seamless crescent dough in a 9x13 pan. Press down. Sprinkle with cinnamon (the more the better.)

Beat softened cream cheese, 1 1/2 cups of white sugar, and vanilla extract until smooth. Spread the mixture evenly over the dough in the pan.

Cover the cream cheese mixture with the second piece of crescent dough.

Evenly pour the melted butter on top of the cheesecake. Stir together the remaining sugar and cinnamon and sprinkle this over the cheesecake. The butter will soak this up and make a YUMMY, crunchy crust.

Bake for about 35 mins at 350 degrees.

1 comment:

  1. Hil - are you trying to KILL ME with all these fabulous dessert recipes! I am obsessed with reading them but I can't eat one of them!! Thanksgiving I am going all out and a few of these are going to be top of mind on my recipe list!