Friday, October 12, 2012

Apple Pie Sopapilla Cheesecake


Once upon a time, my cousin Allison gave me this amazing, simple, and scrumptious recipe for Sopapilla Cheesecake, listed below.  It has always been a huge hit wherever I've taken it, and its pretty quick and easy to do.



Sopapilla Cheesecake

2 cans crescent rolls
2 8-oz boxes cream cheese
2 C granulated sugar
1 stick of butter
1 tsp cinnamon

In a 9x13 pan, spray with Pam, line bottom of pan with one can of crescent rolls, pinching together & spreading to cover the bottom completely.  Mix cream cheese with 1 cup of sugar.  Spread mixture over layer of rolls.  Spread second can of rolls on top, pinching together to cover completely.  Melt butter, add 1 cup of sugar & the cinnamon, mix well.  Pour over top of dessert.  Bake at 350° for 30-35 minutes until set & light golden brown.  Cool completely before cutting.

Last night I modified the recipe a bit to accommodate a can of apple pie filling that I wanted to use.

Apple Pie Sopapilla Cheesecake

2 cans crescent rolls
2 8-oz boxes cream cheese
3/4 C granulated sugar
3/4 C brown sugar
1 can apple pie filling
1 stick of butter
1 tsp cinnamon

In a 9x13 pan, spray with Pam, line bottom of pan with one can of crescent rolls, pinching together & spreading to cover the bottom completely.  Mix cream cheese with 3/4 cup of granulated sugar.  Spread mixture over layer of rolls.  Spread apple pie filling on top of cream cheese layer.  Spread second can of rolls on top, pinching together to cover completely.  Melt butter, add 3/4 cup of brown sugar & the cinnamon, mix well.  Pour over top of dessert.  Bake at 350° for 30-35 minutes until set & light golden brown.  Cool completely before cutting.


Either way, you can't go wrong!  This Apple Pie Sopapilla Cheesecake had nothin' on 7 ladies at my moms group's Moms Night Out last night!


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