Tuesday, May 5, 2009

Sopapilla Cheesecake

This cheesecake is amazing!!! It is so delicious, and different. It has a crispy, sweet and chewy crust on the top and bottom, and an amazing creamy, cream cheese filling. My husband and I absolutely loved this, and gobbled it up. I did share it with my friend, and she fell in love with it too. I think it is restaurant worthy! The fresh cut strawberries added a perfect spring taste. I found this recipe on Real Mom Kitchen. I love Laura's blog, and check it daily. I can always find a great recipe on her blog. Check out her blog at www.realmomkitchen.blogspot.com .

Sopapilla Cheesecake

2 cans Pillsbury Crescent rolls
2-8oz Cream Cheese (room temperature)
1 1/2 cups Sugar
1 tsp. Vanilla extract
1 tsp Cinnamon
1 stick butter (1/2 cup real butter not margarine)

Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together. In a separate bowl blend the cream cheese, 1 cup sugar and 1 tsp vanilla. Spread over top of dough. Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again. Melt butter and pour over top layer of crescents. Mix the reaming 1/2 cup of sugar & cinnamon together. Sprinkle cinnamon sugar mixture generously over the top. Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown. Cool, slice and enjoy!


truelifeofjess said...

I am defintley going to be trying this very soon. Looks yummy

Alexis AKA MOM said...

Love it my dear, I'm new :). I found your post on left over taco meat and had to check out the rest of your blog. I'm loving this and going to have to make it for the boys. Thanks so much for posting it ;).

Stop by anytime I try to post new recipes every Monday and Tuesday :)

Amber said...

That looks so good! Great picture!

Jen said...

I'm making this for our work party tomorrow. YUM!