Friday, September 30, 2011

Sopapilla Cheesecake

I grew up making Sopapillas with my sister.  We initially learned how to make them in our Home Economics class in Junior High School.  We were hooked and making them ever since. Ironically, my brother in law found this recipe for us; he had it somewhere and came home to tell my sister, "you HAVE to make this, it was sooo good". She of course tried and instantly knew I had to as well.  HE WAS RIGHT!!!

Sopapilla Cheesecake
2 cans Pillsbury Crescent Rolls
2 8-ounce packages of cream cheese, softened 
1 1/2 cups of granulated sugar
2 Tablespoons cinnamon
1 Tablespoon pure vanilla extract
1 stick of butter, melted 

Preheat oven to 350 degrees. Beat cream cheese, 1 cup of sugar, and vanilla in a bowl with a mixer. Set aside. Unroll and press 1 can of crescent roll dough in a greased bottom of a 13 x 9 glass baking dish. Spread cream cheese mixture on top evenly. Arrange second can of crescent roll dough on top of mixture to cover cream cheese. Melt the stick of butter in the microwave. Pour butter on top of crescent rolls. Mix the remaining ½ cup of sugar with the cinnamon and sprinkle the cinnamon-sugar mixture over top of the melted butter. Bake at 350 degrees for 30-35 minutes.

Run, don't walk to make this... and when you do, trust me, you WILL.NOT.BE.SORRY!!!! Just remember to have it while it's warm and always remember to take the Thyme to Savor!!