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5 Course Mexican Fiesta: Sopapilla Cheesecake

This is also from my sister in law, Camilla. It is a wonderful compliment to the rest of the Mexican Feast. It is made with Pillsbury Crescent rolls. They have a new product in the dairy section called Recipe Ready Crescent dough. It is the rolls without the perforations. It works great with this recipe. This makes a 9X13 pan, but you can easily cut the recipe in half and just use one tube of crescent rolls and make it in a 8X8 pan.

Sopapilla Cheesecake
2 tubes, Pillsbury Crescent Rolls
2 8 oz. cream cheese
2 cups powdered sugar
1 Tbsp. vanilla
1 stick butter, melted
1/2 cup sugar
2 tsp. cinnamon

Press one tube of crescent rolls onto the bottom of a 9X13 pan pinching together the seams. In a mixer, beat the cream cheese and powdered sugar and vanilla until smooth. (no, this recipe does not have eggs in it)
Spread the cream cheese mixture over the crescent rolls. Place the second can of crescent rolls over the top, drizzle with melted butter, then sprinkle with cinnamon and sugar.
Bake at 350 degrees for 30 to 35 minutes. Serve at room temperature with raspberries and Cool Whip or real whip cream. Cover and refrigerate leftovers.

By Therese, January 11, 2009
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So glad you dropped by my blog. I am a Christian, a wife,a mother, a grandmother, a daughter, a sister, an aunt, a friend and a keeper of the home. Hospitality is my God given gift and I love sharing it and making you look good! Stop by often. I'll leave the Light on.
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