Monday, March 11, 2013

Sopapilla Cheesecake

I apologize in advance for turning you on to this. It has a way of invading your dreams with its deliciousness. You will never be the same. Your friends and family will soon begin to harass you to reproduce it again and again.

It had that affect on me anyway.

Just the smell of this baking is enough to hold the spousal unit at attention outside the oven for 25 minutes . He's a sucker for cinnamon :)

The first time I made this, we MIGHT have gotten 3rd degree burns on the roof of our mouths from scarfing down a piece before the top was even done bubbling. It's seriously THAT good. It's definitely one of those situations where self control flies out the window. So if your new year's diet resolution is still holding true, ignore this post at all costs.

Sopapilla Cheesecake

-2 packages cream cheese (softened)
-2 tubes crescent rolls
-1 cup sugar
-1 teaspoon vanilla extract
-1/4 cup melted butter
-cinnamon sugar (any ratio you choose. Ours is heavy on the cinnamon)

Directions:
Grease a 9x13 casserole dish. Unroll one tube of crescent rolls over the bottom of the dish, pinch together seams. Inside a medium bowl, combine the cream cheese, sugar and vanilla. Spread mixture evenly over crescent rolls. Unroll second tube of crescent rolls over the top of the cream cheese mixture. Pour melted butter over the top and spread to cover the entire surface. Sprinkle cinnamon sugar to your heart's desire. Bake at 350 degrees for 20-30 minutes. Attempt to let cool before slicing up and stuffing your face.

*I've seen a bunch of variations to this recipe online, adding jam on top of the cream cheese layer, adding lemon zest to the cream cheese, adding pie filling, etc. They all sound YUMMY but I just love this so much the way it is that I haven't ventured off from the recipe. If you try something and have luck with it, I'd love to hear about it. Leave me a comment below!!

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