Apparently this is an incredibly popular recipe on the web (probably because it is so easy). Once I found it, I found about a million copies of the recipe with slight variations.
Sopapilla Cheesecake
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon vanilla
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. Spray a 9"x13" baking dish with Pam. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth. (I don't have a mixer and was able to do this by hand.) Unroll one can of crescent roll dough and press the two rectangles into the 9"x13" pan to cover the bottom. Evenly spread the cream cheese mixture into the baking dish. Unroll the other can of crescent rolls, press them into a 9"x13" and shape, and put this on top. Stir together 3/4 cup of sugar, the cinnamon, and the 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 before cutting.
No comments:
Post a Comment