Brittany’s Sopapilla Cheesecake2012-07-14
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 1:10 h
My daughter-in-law Brittany tasted this cheesecake at a wedding and said it was the best thing ever and my stepson Jason who is a world class lover of all things “cheesecake” agreed. It’s a Pillsbury recipe but Brittany found the step by step directions on another blog called Cookies & Cups. It couldn’t be easier, she’s already made it for Jason and he raved over the results. I’m attaching a photo that he took of his slice but if you click on http://cookiesandcups.com, you can look at Shelly’s beautiful blog.
- 2 cans crescent rolls
- 2 packages cream cheese room temperature
- 1 1/2 cup sugar
- 1 tsp. vanilla
- 1/2 cup butter melted
- 1 tbsp. cinnamon
Unroll one package of crescent rolls and pat them down in the bottom of a 9x13 glass dish, pinching the seams together to seal.
Blend the cream cheese and 1 cup sugar together with the vanilla. Spread over the 1st layer of crescent rolls.
Unroll the 2nd package of crescent rolls and pat them down over the top.
Pour the melted butter over the top and then mix the remained 1/2 cup sugar with a tablespoon of cinnamon and sprinkle over the top.
Bake for 30 minutes. Let cool for 20 minutes before slicing.