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!
