Sapapilla Cheesecake

Sopapilla Cheesecake

From Rig Greer

Several weeks ago, my old friend, Rig, sent me this recipe for what his friends called Sopapilla Cheesecake. He felt this was a recipe everyone would like — very rich but with that wonderful creamy taste of cream cheese combined with cinnamon and sugar.

It was so easy to make and sounded so good, I just couldn't resist trying it almost immediately....and, let me tell you — you can't help but love it — we all did....best when served warm — simply delicious.

1-1/2 cups Granulated Sugar

Cinnamon

2 8-ounce packages Cream Cheese, room temperature

1 teaspoon Vanilla

2 cans Crescent Rolls

1/2 stick Butter, melted

In a small bowl, mix 1/2-cup sugar and cinnamon and set aside.

Cream the remaining sugar, cream cheese and vanilla in a large bowl.

Open one can of rolls — unroll and place in the bottom of a 9x13 inch pan that has been sprayed with cooking spray (do not separate).

Spread cream cheese mixture over the dough.

Place second can of rolls over the mixture, again unrolling but not separating.

Brush melted butter over the top crust with pastry brush.

Sprinkle cinnamon/sugar mixture over the buttered top crust.

Bake at 350 for 30 minutes.

Serve warm. (Leftovers can be reheated and served again — it's also good chilled but I'd suggest hot out of the oven.)

Published Apr 3, 2007