Saturday, December 26, 2009

Sopapilla Cheesecake...

I take this dessert to Christmas Eve at my cousin's house each year. It is always "Gone"...
So here goes y'all, it is too Easy!

Sopapilla Cheesecake

2 cans Pillsbury Crescent rolls
2-8oz Cream Cheese (room temperature)
2 cups Sugar
1/4 tsp. Vanilla extract
1 stick butter

Spray a 9 x 13 pan with cooking spray.
Unroll and press 1 can crescent rolls into the bottom of your baking dish, press the seams together.
In a separate bowl blend the cream cheese, 1 cup sugar and 1/4 tsp vanilla, spread over top of dough.
Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again.
Melt butter and stir in 1 cup sugar, pour over top layer of crescents.
Sprinkle cinnamon generously over the top.
Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown.
Serve warm, but it is good hot or cold.


  1. I'm that cousin. You sent me a message that morning asking should you make one or two? Ha ha, the silliest question ever! Always, always, always bring more sopapilla cheesecake! The moment you brought it, whispers began circling amongst the 52 people here, and it was gone shortly thereafter. YUM!
    xoxo Kelly



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