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March 20th, 2011, 08:26 PM
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eva_luvs_dave eva_luvs_dave is offline
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Join Date: Jun 2010
Location: DFW, TX
Posts: 5,754
Cheesecake Sopapilla

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
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

Last edited by eva_luvs_dave; March 21st, 2011 at 01:53 PM.
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