Wednesday, July 29, 2009

Sopapilla Cheesecake


2 cans crescent rolls
2 (8 oz.) packages cream cheese, softened
2 cups sugar, divided
2 t. vanilla
1 stick butter
2 t. cinnamon


Lay out one can of crescent rolls into bottom of 9X13 pan.
Blend together cream cheese, 1 cup sugar, and vanilla. Spread mixture across crescent rolls.
Cover with second can of crescent rolls. Melt 1 stick of butter (yes, 1 STICK – I never said this was healthy : ) and mix in 1 cup sugar and 2 tbsp. cinnamon.
Pour butter, sugar, and cinnamon mixture on top. Bake at 350 for 30 minutes.

Another Version I want to try...

• 3 (8 ounce) packages cream cheese, softened
• 1 1/2 cups white sugar
• 1 1/2 teaspoons vanilla extract
• 2 (8 ounce) cans crescent roll dough
• 1/2 cup melted butter
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 1/4 cup sliced almonds


  1. Got this recipe from a co-worker, Thank you Lisa!! This is another of Jared's favorites...and I guess you could say Ryan's and Bill's (Jared and Ryan stole a whole pan after the rehearsal dinner for Jared's wedding) Bill was looking everywhere for them and was so dissapointed that they were all h e thought...he was a bit upset when he found out that the boys had taken a whole pan back to the guys room after the rehearsal dinner....he thought they could have at least invited him over!!

  2. I tried the second version and BEHOLD they are good too!! If you like more cheesecake, then use the second version. Much creamier!