Beth Moore's Sopapilla Cheesecake
This recipe came from the livingproofministries.com blogspot of Beth Moore. One of her favorites. An often requested recipe in the Texas area..... Great for those potluck dinners that you want to make a great impression!
- Ready In:
- 2 (8 ounce) packages cream cheese
- 2 (8 ounce) packages refrigerated crescent dinner rolls
- 1 cup sugar
- 1 teaspoon vanilla extract or 1 teaspoon almond extract
- 1⁄2 cup butter or 1/2 cup margarine, melted
- 1⁄2 cup cinnamon sugar (1/2 cup sugar with 1 Tablespoon cinnamon mixed)
- In a 9x13 pan, unroll one can of crescent rolls and line them in the bottom of the pan.
- Mix together the sugar, cream cheese and extract.
- Spread over crescent rolls.
- Unroll the other can and place crescent rolls on top of cream cheese mixture.
- Pour one half cup of melted butter over the top and sprinkle with the cinnamon sugar mixture.
- Bake at 350 for 30 minutes.
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My best friend made this dessert last spring. It was SO good, I had to have the recipe! I've since made it at least 4 times, and every time it's a huge hit among guests. One time when my brother-in-law was here, he enjoyed the sopapilla cheesecake so much, I ended up putting some in a container for him to take home. Without my knowledge, the entire time I was fixing up his "goody bag", he was sneaking bites out of MY pan! LOL!
This is my most requested dessert recipe. It's delicious and very easy to make. For my friends and family it serves 12-15, not 20. I tried it with low fat cream cheese and that lowered the rating to about three stars. Total cream cheese power is the way to go with this one and don't make it unless you are willing to endure the continuing requests for it again and again.