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March 20th, 2011, 07:26 PM
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eva_luvs_dave eva_luvs_dave is offline
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Join Date: Jun 2010
Location: DFW, TX
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Cheesecake Sopapilla

ingredients;
2 cans of buttery crescent/croissant (I used butter flake)
16 oz. of cream cheese (room temp)
1 1/2 c. sugar
1 tsp. vanilla
cinnamon
1 stick of butter or margarine (I used marg. so it wouldn't burn)

-Mix all room temp. softened cream cheese with 1 c. of sugar and vanilla, set aside.

-Open 1 can of crescent rolls and lay in the bottom of a 9x13 baking dish (I sprayed with pam baking to make sure it didn't stick), spread cream cheese layer ontop of crescent rolls.

-Use remaining can of crescent rolls on top of cream cheese.

-Melt butter or marg. and pour over the top layer of roll. Sprinkle remaining 1/2 cup of sugar mixed w/ cinnamon (as much or as lil as you like) ontop.

-Bake @ 350 for approx. 30 minutes. Let cool...then chill in the fridge for an hour or so (even overnight if you want!). Served chilled...just cut into squares and enjoy
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Last edited by eva_luvs_dave; March 21st, 2011 at 12:53 PM.
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