Saturday, December 31, 2011

Sopapilla Cheesecake

I posted this in 2009 on my old blog, but thought I would re-post it, cause it's so good.  The topping is the absolute best!

I tried it this week, and it makes a delicious, simple cheesecake.  It’s best refrigerated, keeps the cinnamon/sugar topping crunchy!

1 1/2c Sugar
1 tsp. Cinnamon
1 stick butter
1 tsp. vanilla
3 (8 oz pkgs) softened cream cheese
2 cans crescent rolls
Mix sugar and cinnamon together. Set aside 1/2 cup for topping. Mix cream cheese, vanilla and remaining sugar mixture together. Place one can of crescent rolls on bottom of large pan. Spread cream cheese mixture over top. Then place the second can of crescent rolls on top. Melt the butter and pour on top of the rolls. Sprinkle the rest of the sugar mixture on top.
Bake at 350*F for 30 minutes. For variation, layer can of apple pie filling over bottom crust before spreading on cream cheese.

1 comment:

  1. mmmmm that sounds really good...especially with the apple pie filling on the bottom!!!