Friday, February 20, 2009

Sopapilla Cheesecake

Here's another dessert that's easy and delicious. I've only had this once and have never made it, but believe me. It's worth it. I had it at a party this past summer. It was made by Charla, who found it on Beth Moore's blog, and this recipe was passed on to me by my sister, Amy (who made some modifications that I've put in parentheses).

Sopapilla Cheesecake
2 (8 oz) packages cream cheese (Amy used reduced-fat cheese)
2 (8 oz) packages refrigerated crescent dinner rolls (Again, Amy used the reduced-fat version)
1 cup sugar (Amy used 3/4 cup)
1 teaspoon vanilla extract or almond extract (Amy used 1 tsp of each and said it really made a huge difference)
1/2 cup margarine or butter, melted (Amy's had 1/2 stick of a half butter blend like Smart Balance)
1/2 cup cinnamon sugar (combine about 1/2 cup sugar with 1 TBS cinnamon)
Using a 9x13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan, and flatten. Mix together the cream cheese, sugar, and extract, and spread over the crescent rolls. Unroll the other can of crescent rolls and place on top of cream cheese mixture. Pour one stick of melted butter or margarine over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture. Bake at 350 degrees for 30 minutes.

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