Sopapilla Cheesecake (photo in comment section) Prep 15 m Cook 30 m Ready in 45 m 12 servings 1 (8 oz) pkg cream cheese, softened 1 cup white sugar 1 tsp vanilla extract 2 (8 oz) pkgs refrigerated crescent rolls 1/2 cup melted butter 1/2 cup white sugar 1 tsp ground cinnamon Preheat oven to 350 degrees F. Prepare a 9x13 inch baking dish with cooking spray. Beat cream cheese with 1 cup sugar and vanilla extract in a bowl until smooth; set aside. Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 inch rectangles. Press one sheet into the bottom of a 9x13 baking dish. Evenly spread cream cheese mixture into baking dish, then cover with remaining piece of crescent dough, and brush with melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small bowl, and sprinkle evenly over the top of cheesecake. Bake in preheated oven until crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before serving.
Posted on: Sun, 19 Oct 2014 11:23:57 +0000
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