Cinnamon Sopapilla Cheesecake
This is a very tasty and easy recipe my husband brought home from work, and prepared it for dessert this evening."We really enjoyed this!!! My son and I wanted something sweet at 10pm. I had all the ingredients, so we decided to try it. It smelled very good too as it was baking. I only made half the size of the recipe, but, we added about 1/4 cup milk chocolate morsels to the cream cheese and sugar mixture. See my picture. We immediately had a piece right out of the over. It was wonderful. Memories made and it's going in my cookbook that I am preparing to give him when he leaves home and gets married. ; ) something to remember mom by, lol. Thanks for sharing!" - Bvanhoogten
Yield: 12 Ready in 45 minutes
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Cinnamon Sopapilla Cheesecake Preparation
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray.
Spread one can of crescent rolls over the bottom of the pan.
Mix two packages of cream cheese, one cup of sugar, and 1 teaspoon of vanilla for about one minute, or until well blended. Spread the filling evenly over the bottom crust.
Arrange the second can of crescent rolls over the filling.
Pour the melted butter over the top crust. Mix 3/4 cup sugar with 1/2 teaspoon of cinnamon, and sprinkle over the top of the buttered crust.
Bake for 30 minutes, or until the topping is browned. Serve warm, and refrigerate leftovers.
This could be a very versitile recipe. Cherry pie filling might be good, if added under the top crust. I think the possibilities are endless. The original recipe would be hard to beat.
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