Thursday, January 07, 2010

Karyn's Sopapilla Cheesecake

Here's an oft-requested recipe that's perfect for family get togethers or the proverbial potluck. My friend Karyn first introduced me to this dish, a spot-on perfect dessert with its buttery crispy crust and gooey sweet center. If you're trying to watch calories in the new year, you can use low-fat cream cheese and margarine, but the full throttle version is worth the payback in the gym.

Sopapilla Cheesecake
2 Cans Pillsbury Crescent Rolls
2 (8 oz.) pkgs. cream cheese
1 1/2 cups granulated sugar
1 tsp. cinnamon
1 stick butter
1 tsp. vanilla

1. Spray a 9 x 12 pan with cooking spray.
2. Lay 1 can crescent rolls in bottom of pan.
3. Beat 2 pkgs. cream cheese, vanilla, 1 cup sugar and spread over crescent rolls.
4. Cover mixture with 2nd can of crescent rolls.
5. Melt stick of butter and mix with remaining 1/2 cup of sugar and cinnamon.
6. Pour butter and sugar mixture over crescent roll/cream cheese layers.
7. Bake for 30 minutes at 350 degrees.

The cheesecake is superb fresh out of the oven, at room temperature, or chilled from the fridge with coffee the next day. That is, if there's any left over.


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Blogger Lana Gramlich said...

That just sounds WAYYY too delicious! I'm not much of a baker, but I may have to give that a try.

2:18 PM  
Blogger Britta Coleman said...

I'm not much of a baker either, but this is unbelievably easy. And addictive.

6:22 AM  

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