Tuesday, August 28, 2012

Sopapilla Cheesecake

Oh.my.goodness.  I made this this morning for my prayer group.  (Of course we don't just pray!  We meet, eat, and catch up.  Then...we pray.)  I promise you...I could have eaten THIS WHOLE THING all by myself!  I knew I didn't need the 5/6 remaining at my house, so I took it to work to share with all our great volunteers.  I had another piece (or 2) for lunch.  Just looking at the picture makes me want to run back up there and get the remaining 4 pieces in the Living Water fridge and bring them home and eat them!    I know most of you already pinterest and have probably pinned this to your board.  But for those who don't, you must make this!!  Every woman at Living Water asked for the recipe and said they were making it this week.  Did I tell you it's YUMMY?????

Sopapilla Cheesecake

-2 cans pillsbury butter crescent rolls
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar

Unroll and spread 1 can crescent rolls on bottom of un-greased 9x13 pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.

1 comment:

Kallie G said...

We LOVE this! The friend that made it for us the first time drizzled carmel over the top of each piece. Now, it obviously doesn't need the carmel to be delicious but if you like carmel, YUMMY!! :)