Today is Easter Eve and we have been in the kitchen all afternoon prepping for tomorrow's meal. We did something easy peasy for dinner tonight, sloppy joe tacos, and this is what everyone has been craving for dessert recently and it went perfectly. Now we like the cheesecake filling to be a mile high like real cheesecake so I double the cream cheese, sugar and vanilla. The rest stays the same. This is ohhh so yummy and is great for pot lucks and is even better cold so great for picnics.
Strawberries were on sale at the store so I made some topping out of the smaller ones. I just slice them into small peices and mix them with strawberry preserves... poof a sweet topping.
Sopapilla Cheesecake
2 (8 ounce) packages cream cheese
2 (8 ounce) packages refrigerated crescent dinner rolls
1 cup sugar
1 teaspoon vanilla extract
1/2 cup butter, melted
1/2 cup cinnamon sugar
Directions:
Lightly spray a 9 x 13 baking pan with cooking oil .
2 (8 ounce) packages refrigerated crescent dinner rolls
1 cup sugar
1 teaspoon vanilla extract
1/2 cup butter, melted
1/2 cup cinnamon sugar
Directions:
Lightly spray a 9 x 13 baking pan with cooking oil .
- Unroll crescent rolls and line the bottom of the pan.
- Mix ( stand or hand ) together the cream cheese, sugar and Vanilla.
- Spread over the crescent rolls.
- Unroll the other can of crescent rolls and place on top of cream cheese mixture.
- Sprinkle with the cinnamon sugar mixture and then drizzle the melted butter over the top. .
- Bake at 350 degrees for 30 minutes.
Harli was my beautiful assistant today. She is using a cinnamon sugar spice container we keep for times like this.
Done baking now cooling while we eat dinner. Was hard not to start with dessert.
Strawberry Topping