Today's recipe is one that we've learned to make only when we're asked to bring a dessert somewhere. That's because all five of us count this as one of our favorites. We want it for snack, dessert, breakfast and just a bite in between. Cassie made it a couple of years ago for her Spanish class's Cinco de Mayo celebration. Each year after, the students just sign her up to do it again! She made two in one night not too long ago. It's that easy. And that good. And that full of calories. So, do yourself a favor, don't make it until you need it to feed 20. But be sure to pinch off just a bite of the corner...you have to make sure it tastes good, right?
Sopapilla Cheesecake
2 (8 oz) pkgs. Cream Cheese
2 (8 ct) cans Crescent Rolls
1 1/2 c sugar (divided)
1 tsp vanilla
1 tsp cinnamon
4 Tbsp butter
Roll out one can crescent rolls into a lightly greased 9X13. Pinch lines to seal. In a medium bowl, mix cream cheese, vanilla and 1 c sugar. Spread over rolls in pan. Roll out second can of rolls, pinch any lines closed and place over filling. Melt butter and drizzle on top. Mix 1/2 c sugar and cinnamon and sprinkle over all.
Bake at 350 degrees for 30-35 minutes.
Notes: It's better warm from the oven. If I have to bake it ahead of time, I re-warm it in the oven for just a few minutes or heat the individual servings in the microwave.
Reduced fat crescent rolls and cream cheese work just as well.
The original recipe calls for a whole stick of butter to be drizzled over the top, but even I can't make myself do that!
1 comment:
Can not believe we have not had this one! Cassie, when you come this summer we have to fix this 'snack'!!
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