Today I am sharing with you a recipe that came to me through my husband’s coworker. It went something like this…”Honey, I had an amazing dessert today at the company potluck. My coworker is emailing you the recipe.”
I took that as a very strong hint that I should make it as soon as possible.
Without further adieu…
Sopapilla Cheesecake Recipe
2 cans Pillsbury crescent rolls
2 8oz pkgs of cream cheese (softened)
1.5 cups of sugar
1 tsp of vanilla extract
½ cup of butter
1 tsp of ground cinnamon
Steps and tips:
Unroll one package of the crescent rolls and lay it in the bottom of a lightly greased 9 x 13 casserole dish. Press together seams and stretch slightly to fill the bottom of the pan. Tip: keep crescent rolls in refrigerator until right before you use them. They’re easiest to manipulate when they’re cold.
Mix the softened cream cheese with 1 cup of the sugar and vanilla until well blended. Spread the cream cheese mixture evenly over the unbaked crescent rolls. Unroll and place the 2nd package of crescent rolls on top of the cream cheese mixture (this is easiest to do when the rolls are right out of the refrigerator). Press together seams and stretch dough as needed to cover. Soften butter just enough to mix with half a cup of the sugar and the cinnamon. Evenly spread the butter/sugar/cinnamon mixture on top.
Bake at 350 degrees until the dough puffs and is golden brown (25 – 30 minutes). Chill before serving.