Tuesday, September 17, 2013

Sopapilla Cheesecake

My sister in law made this for a family gathering in Kansas. It was the first time I had ever tasted it. I did a story about the iconic American 9"X13" baking pan and one of the recipes in the 60's was called Crescent Roll Dessert. It was similar to this, but not the same. It had egg yolk and lemon juice in the recipe and no cinnamon and sugar. You can find it here on the blog under, 1960's American Desserts made in the Classic 9"X13" Pan. When I did additional research for this recipe I discovered that there are many variations.

Sopapilla Cheesecake:

1 - 9"X13" baking dish / un greased

2 cans of  Butter Crescent Rolls ( large size)
2 (8oz.) packages of cream cheese, room temperature
1/2 C white sugar
1/2 C brown sugar
1 tsp Mexican Vanilla
1 stick of butter, melted
1 TBS cinnamon mixed with 1/4 C white sugar and 1/4 C brown sugar

Unroll 1 can of crescent rolls and spread out evenly to cover the entire bottom of the pan

In a small bowl, with a hand mixer:
cream cheese
both sugars
combine well

Spread the mixture evenly over the first layer of crescent rolls
Unroll the second can of crescent rolls and place on top of the mixture
Brush evenly with the melted butter
Sprinkle the entire top with the cinnamon and sugar mixture

Bake at 350 degrees for 30 minutes
Cool completely
Cut into squares to serve

Peace in the Kitchen!

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