Tuesday, November 22, 2011

Sopapilla Cheesecake

Last week I went with Grandma Warner to Texas to visit the Elifrits Family the reason for the trip was so Grandma could meet her great-grandson Case Garret, who might I say is quite the little peanut! While down there was plenty of discussion about food and they started raving about Carla's Sopapilla Cheesecake. Wait, Sopapillas and Cheesecake combined...sign me up please. So after much begging, and a trip to the grocery store, Carla made us her wonderful dessert.

So when you think you can have anything else that is rich and filling stop and try this, so simple, so yummy.

Sopapilla cheesecake

2 cans of crescent rolls
1 1/2 cups sugar
1 tsp vanilla
1 tsp cinnamon
2-8 oz packages cream cheese
1 stick butter (I think you could get by with 1/2 stick but this is the exact recipe)

Preheat oven to 350. Put one can of crescent rolls in the bottom of a 9x13 pan.
Smash the crescents into the bottom of the pan sealing up any cracks.
Mix one cup of sugar, vanilla and cream cheese until creamy. Spread over crescent rolls use other can to lay over the top of mixture.
Carla mixing up the yummy filling!
Melt butter and 1/2 cup sugar and cinnamon. Stir well.

Oh my crescent rolls, butter and cinnamon.
Pour over the cheesecake, bake for 30 minutes or until golden brown.

We served it warm, or they suggested to throw it in the microwave for 10 seconds to warm up before you eat.

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