Friday, December 14, 2007

Sopapilla Cheesecake

I made this Tuesday night for a Girls Night Out with some ladies in my ward. I saw the recipe on Good Things Utah that morning, and knew I had to give it a try. Anything that has cream cheese, crecents, and sugar has to taste good. And I was right, John has already put this one on his favorite list.
Hope you like!


2 packages crescent rolls
8 oz cream cheese (room temperature)
1 1/2 cup granulated sugar
1 tablespoon vanilla
1 cube (1/2 cup) real butter
1 teaspoon ground cinnamon
1 can (12-16 oz) fruit topping (apple, cherry, blueberry, etc.)

Press 1 package crescent rolls into 9 x 13 inch pan
Mix cream cheese, 3/4 cup sugar and vanilla; spread over rolls
Place 2nd package of crescent rolls on top of mixture (pat thin to cover)
Melt butter; mix with 3/4 cup sugar and cinnamon then pour over top, and spread to edge
Bake at 350 degrees for 20 - 25 minutes until brown
Serve with fruit topping

Do not cover tightly or it will get soggy

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