Wednesday, September 15, 2010

Crescent Sopapilla Cheesecake

This is as easy to make as it is easy to impress.  My wife made this the other weekend and our kitchen smelled like a cinnamon roll (which is one of my favorites!) and I just couldn't resist to try these when they came out of the oven.  You can serve them warm or refrigerate them after being cooked and serve them like a cheesecake... I personally prefer them warm.  Enjoy!

Crescent Sopapilla Cheesecake

  • 16 oz cream cheese, softened
  • 2 (8 oz) packages of crescent rolls
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 stick butter, melted


Preheat oven to 350.

Open one package of crescent rolls and line the bottom of a lightly sprayed 9x13 baking pan to form bottom crust.

In a large bowl mix cream cheese, 1 cup sugar and vanilla until smooth and spoon out over the crescent crust.  Take the second package of crescent rolls and spread to form top crust.  Pinch perforated edges together where needed.

Mix the melted butter, cinnamon and 1/2 cup sugar and pour evenly over top crust.

Bake in the oven for 30-40 minutes, until the crescent dough turns golden brown.  Remove from the oven and let cool.  Can be served warm or refrigerated.  

No comments: