Sweets
This is 4 of 5 today so don’t miss the previous ones. I have posted this before but was not posting pictures back then. So I will repost it for your convenience. For Saturday night, I made the recipe in a 9X13 pan, then used a biscuit cutter and cut out circles and placed them in little glass cups that I purchased at IKEA.
This recipe originates from my sister in law, Camilla. Thanks for letting me share it.
Sopapilla Cheesecake
2 tubes Pillsbury Crescent sheets (or rolls)
2 8 oz. cream cheese
2 cups powdered sugar
1 Tbsp. vanilla extract
1 stick butter, melted
1/2 cup sugar, with 2 tsp. cinnamon
(there are no eggs in this recipe)
Preheat oven to 350.
In a 9X13 pan, roll out one
tube of Pillsbury crescent sheets. Press toward sides of pans. If
using crescent ROLLS, pinch seams together. I doubled the recipe, that
is why there are 2 pans in the photo. (confusing)
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In the bowl of an electric mixer, beat cream cheese, powdered sugar and vanilla until light and fluffy. About 3 minutes.
Spread cream cheese mixture over crust. Roll second tube of crescent sheet over the cream cheese.
Melt butter and dizzle over top crust. Sprinkle with cinnamon sugar mixture.
Bake at 350 for 30 minutes. If you are not making this for a party, just cut into squares and serve with a little whipped cream and strawberries. For the party, I used a biscuit cutter and put them in the little cups from IKEA. You could use any size, just match your cutter to the size of your little dish. We garnished with a dollop of whipped cream and a strawberry. A 9X13 made about 24 of these little rounds.
So, so, so easy. You can’t mess it up. Your family will love it!
