Desserts, Recipes

Sopapilla Cheesecake

Sopapilla Cheesecake
Ooey Gooey Goodness!

This family favorite is a guaranteed people pleaser! We make it at holidays and the threat of hiding it from others is ALWAYS seriously taken under consideration *grin*!

Filling :

3 8oz Pkgs Cream Cheese
1 1/2 Cups Sugar
1 1/2 tsp Vanilla

Other :

2 Cans Crescent Roll Dough
1/2 Cup Sugar
1 Tbsp Ground Cinnamon
1/2 Cup Butter Melted (or 1 Stick)

Unroll one can of crescent dough into an ungreased pan and smoosh (technical word) all the edges together to create a flat bottom crust.

In a mixing bowl, cream together all filling ingredients. Pour the mixture (yes, you half pour and half scrape the gooey filling in) on top of the prepared crust.

Unroll the second can of crescent dough and lay it gently onto the mixture. I do not know if this is necessary or not with all doughs but I sometimes have to unroll it onto the counter, smoosh the edges, and then re-roll and transfer onto the top.

Melt one stick (or 1/2 cup) butter in a separate dish and pour evenly(ish) over the top of the crescent topping. I use a spoon to spread it onto all areas that sometimes don’t get butter due to my mixture being unlevel.  In yet another dish, mix together the remaining 1/2 cup sugar and 1 tbsp of cinnamon and sprinkle the entire amount over the top of the dish. I use my hand.. one handful after another until I’ve got it as even as I can..

Bake this baby at 350 degrees for 15 to 20 minutes.

Or.. if you’re in a lopsided cooking trailer that only has one safe working temp in the oven…. bake until it’s not jiggly (very technical word) in the center and the edges against the pan are browning.

Honey is an optional topping that I’ve heard of people using as well as putting almonds onto the top pre-baking.. I’ve never done either because it’s a brilliant product as is and I’d hate to ruin a great thing! If you have any questions or concerns or problems feel free to comment and I’ll help as best I can!

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