Brittany’s Sopapilla Cheesecake

2012-07-14
Brittany's Sopapilla Cheesecake
  • 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.

Ingredients

  • 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

Method

Step 1

Unroll one package of crescent rolls and pat them down in the bottom of a 9x13 glass dish, pinching the seams together to seal.

Step 2

Blend the cream cheese and 1 cup sugar together with the vanilla. Spread over the 1st layer of crescent rolls.

Step 3

Unroll the 2nd package of crescent rolls and pat them down over the top.

Step 4

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.

Step 5

Bake for 30 minutes. Let cool for 20 minutes before slicing.

That’s it!

If you’re reading my blog then..

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