Friday, January 21, 2011

Sopapilla cheesecake

  •   2(8 ounce) package cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 (8 ounce) packages refrigerated crescent rolls
  • 1/2 cup melted butter
  • 1/2 cup white sugar
  • 1+ teaspoon ground cinnamon
Soften the cream cheese.  Mix the cream cheese, sugar and vanilla in a bowl and set aside. Unroll one of the crescent rolls and place on bottom of 9x13 pan.  spread the cream cheese mixture over the crescent rolls.  place the other can of crescent rolls over top of cream cheese.  Mix the melted butter, sugar and cinnamon (I like extra cinnamon) and pour over the top.  Bake at 350 for 20 - 30 minutes.



Mari said...

I have a recipe just like this, except it adds chocolate chips and no cinnamon. I'll have to try this one - I know it would be good!

Indie.Tea said...

What a very unique cheesecake. I've never heard of it a cresent-roll crust!