This is the recipe for the Sopapilla Cheesecake that I made at our rehearsal dinner. I got the original recipe from a wonderful cook. I since have experimented with it and added a few of my own touches to it. Enjoy!
Sopapilla Cheesecake
Ingredients
3 (8 ounce) packages cream cheese (Full fat only)
2 (8 ounce) packages refrigerated crescent dinner rolls
1 ½ cups sugar
1 teaspoon vanilla extract or almond extract
1 and ½ sticks of margarine or butter, melted
Directions
1. Using a 9 x 13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan and Flatten.
2. Add a ½ stick of melted butter to top of cresent rolls and sprinkle with cinnamon to cover.
3. Mix together the cream cheese, 1 ½ cup of sugar and vanilla extract.
4. Spread over the crescent rolls.
5. Unroll the other can of crescent rolls and place on top of cream cheese mixture.
6. Pour one stick of melted butter or margarine over the top and sprinkle generously with sugar and cinnamon.
7. Bake at 350 degrees for 30 minutes or until golden brown.
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