Sunday, August 29, 2010

Sopapilla Cheesecake

I got this recipe, again, from Barefoot and Baking blog, and it is yummy! She made hers for cinco de mayo which is a cute idea, but I just made it because I was in the mood. :) So make it anytime of year, it is great!

2 blocks of cream cheese
1 cup sugar
1 tsp. vanilla
2 cans of refrigerated crescent rolls
3/4 cup sugar
1 tsp. cinnamon
1/2 cup butter, softened

Preheat oven to 350 degrees. Grease 9 by 13 inch pan. Beat cream cheeses with 1 cup sugar and 1 tsp. vanilla until smooth. Open one can of crescents and unroll into the big rectangle. Lay the entire rectangle on the bottom of 9 by 13 pan. Spread cream cheese mixture on top. Unroll second crescent can and place whole rectangle on top of cream cheese layer.

Mix together 3/4 cup sugar, 1 tsp. cinnamon, and 1/2 cup butter. Dot mixture on top of cheesecake, (I spread my all over top instead of dot). Bake at 350 degrees for about 30 minutes.

Serve warm with ice cream and drizzled honey over top of each piece.

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