My Shelfari Bookshelf

View my Tasty Kitchen Profile
Mommy’s Kitchen

Thursday, December 9, 2010

Recipe: Sopapilla Cheesecake

Yummy!  My hands smelled like cinnamon after baking this.  Garrett and I recently attended a HOOT OWLS dinner, a monthly dinner playdate for moms and their children.  Our friend Mariana hosted and chose a Mexican theme.  She made green chicken chili enchiladas and they were delicious!  I wanted to take something that I could make the night before and not worry about having to heat up the next day.  This delicious sopapilla cheesecake was the perfect choice!

Sopapilla Cheesecake

2 cans crescent dough (use the 8 count size)
3 blocks cream cheese (8oz. each)
1 1/2 cups sugar
1 teaspoon vanilla
1 stick butter
additional 1/2 cup sugar

Preheat oven to 350. Spread one can of crescent dough on bottom of a 9x13 pan. Leave the triangles attached to form one long rectangle. You can either microwave or heat the cream cheese on the stove to soften. I prefer the stove. Melt it just enough to stir easily. Add 1 1/2 cups sugar and 1 teaspoon vanilla. Mix well and then spread over dough in pan. Add second can of crescent dough on top of the filling. Melt the butter. Spread butter over dough. Sprinkle 1/2 cup sugar. Sprinkle cinnamon on top of sugar. Bake at 350 for 30 minutes. Let cool and then chill in refrigerator overnight. Enjoy!

What is your favorite potluck dessert recipe?  Share it below!

No comments:

Post a Comment