Sopapilla Cheesecake from Simple Shortcut Recipes

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Day 3 of recipes from by Gooseberry Patch.  If you want to enter a giveaway for a FREE copy of this cookbook, enter by commenting on THIS POST!

I have made this particular recipe many times before.  In fact I posted the recipe on this blog quite some time ago.  I decided to try this version because it is a bit different than the one I usually make.  This one uses brown sugar instead of white.  You will also notice that apparently I can’t read when I’m in the grocery store and I bought crescent rounds instead of crescent rolls so I had to come up with a way to use them.  For the bottom crust I just pinched them all together to make a bottom crust and I used them to make a lattice crust on the top. If 1/2 cup butter is too much for you, I think it would be fine with 1/4 cup melted.

It’s a delicious and easy dessert and would be perfect for meal!

Sopapilla Cheesecake
Submitted by Kary Ross, Searcy, AR


2 (8 oz) tubes crescent roll
2 (8 oz) pkgs cream cheese, softened
1 cup brown sugar, packed
1 tsp vanilla
1/2 cup butter, melted
1/2 cup sugar
1 tsp cinnamon

Spray a 13×9 pan with Pam.

Unroll one tube of rolls and press it over the bottom of the pan to cover it, pressing seams together.

In a mixing bowl, beat cream cheese, brown sugar, and vanilla until well blended.

Spread over crescent rolls in the pan.

Layer remaining tube of crescent rolls over the top, pinching seams together if possible.

Drizzle melted butter over the top and sprinkle with sugar and cinnamon.

Bake, uncovered, at 350º for 30 to 40 minutes.

Let cool and cut into squares.

Serves 8 to 10

Happy Cooking!

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