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Thursday, May 3, 2012

sopapilla cheesecake {recipe}

This is an easy, painless dessert. It takes about 15 minutes to make and they're always a hit!

- 2 cans of Pillsbury crescent rolls
- 16 ounces of cream cheese {softened}
- 1 cup of sugar
- 1 teaspoon of vanilla
- 1/4 cup of butter {melted}
- 1/4 cup of cinnamon
- 1/4 cup of sugar

Preheat oven to 350 degrees.

Unroll one of your crescent roll tubes onto the bottom of a 9x13 {ungreased} casserole dish.
{yes, this can be tricky for those of us that are completely uncoordinated, but neatness doesn't really count for the bottom layer so get your practice in now}

Combine the cream cheese, sugar, and vanilla. 
Spread the mixture over the rolled out layer.

Next, unroll the remaining crescent roll tube over the cream cheese mixture.
Pour the melted butter on the top. 

Combine the cinnamon and sugar and sprinkle it on top. 
{At first I thought this amount of cinnamon and sugar looked super excessive while I was cooking. But when I was tasting the finished product, it was just right}

Bake for 25-30 minutes.

Allow time to cool and then cut into squares to enjoy!

I like my cheesecakes at room temperature, but you can also eat them hot or cold.

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