Friday, January 15, 2010

Sopapilla Cheesecake

I found this recipe for Sopapilla Cheesecake while surfing around on the craftster message boards. Sopapillas (or Sopaipillas) are a kind of fried pastry dough often sweetened with honey.

As far as desserts go, you can't get much easier than this. This recipe makes the apple dumplings I made last month look more complicated than something you'd find in a fancy French Cookbook, written in French...and you don't know any French.
Be very careful when making this, you may have to put a lock on your fridge so you don't eat the whole thing in one sitting. You have been warned!!!

Sopapilla Cheesecake
two 8 oz containers of Cream Cheese,Softened
1 c sugar
1 T vanilla
2 cans Crescent Rolls
1 stick butter, melted
at least 2 T sugar mixed with 1/4 t cinnamon (I used cinnamon sugar with orange zest, I just sprinkled it on until I thought it was covered enough)

Beat cream cheese, sugar and vanilla with a mixer. Unroll and press 1 can of crescent roll dough in bottom of 9x9" baking dish. (I used a 8x8" pan and it worked out just fine.) Some of the crescents will overlap and that's ok. Spread cream cheese mixture evenly over the top. Arrange second can of crescent roll dough on top of mixture to cover cream cheese. Pour melted butter on top of crescent rolls. Sprinkle cinnamon-sugar mixture over all. Bake at 350F for 35 min. Let the dessert cool and once it reaches room temp, let it chill in the fridge for a few hours before slicing and serving.

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