Monday, January 25, 2010

I'm in love

with sopapilla cheesecake! I have had it a various friend gatherings over the last year. Finally, I gave it a go to make it. So easy and so yummy! And, probably so bad for you, but who cares!

2 packages crescent rolls (the sheets are the easiest)
2 packages cream cheese (the good stuff, not light), softened
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 cups sugar
1 stick butter
Preheat oven to 350*. Spray 9x13 pan with Pam. Press 1 package of crescent flat in bottom of pan- press seams together if need be. Mix cream cheese, vanilla, and 1 1/2 cups sugar until creamy. Spread over rolls in pan. Cover with the other can of rolls- press seams together again if needed. Melt butter and pour over top of rolls. Mix 1/2 cup sugar and 1/2 tsp cinnamon, sprinkle over top. Bake for 35 minutes. Cool, cut and serve. Refrigerate leftovers.

It's best to bake the day you serve. And, it's FABULOUS warm! Enjoy! I didn't take a picture, and I refuse to take a picture of the scale to prove that I've eaten more than enough of it in the last week.


yaya said...

Sounds absolutely yummy. I just gave up bread and butter (my downfalls) and I could eat cream cheese as if it were butter. So, maybe when I have lost 20+ pounds I will try.

J.J. said...

That sounds devine. Wow!

jamielblev said...

Yeah, I've made that too with the recipe mix from homemade gourmet. That stuff is DANGEROUS!!! But soooooo delicious!