Monday, January 23, 2012

Sopapilla Cheesecake

Last night I made this delicious sopapilla cheesecake! I can't get over how soft and tasty it was. We had Brady's cousin Dennis over for dinner and the three of us scarfed down the entire pan. Delicious!

I used an 8x8 pan and we polished off the whole thing. If you have more than four or five people that you're planning on serving you'll want to double the batch and use a bigger pan.

1 pkg pillsbury buttery crescent rolls
1/2 cup sugar
8oz cream cheese
1/2 tsp vanilla extract
1 tbsp softened butter

Preheat oven to 350F. Use half of the package of crescent rolls to press into and cover the bottom of your ungreased 8x8 pan. Blend sugar, cream cheese, and vanilla extract until smooth. Spread mixture over crescent roll crust.  Place the remaining crescent rolls on top and stretch until they cover the cream cheese mixture. Spread softened butter over the top of the crescent rolls. Cover the top of the dish with cinnamon and sugar.

Place in oven and cook at 350F for 20-25 minutes.


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