Nope. No joke here. This is one of my favorite desserts, and so easy to make. Our friends The Jordans invited us over for lunch one day and shared this wondrous piece of sugar decadence. We've loved it since.
Sopapilla Cheesecake
Ingredients:
2 (8 oz) packages sour cream
1 cup white sugar
2 tsp vanilla extract
2 (8oz) cans of refrigerated crescent rolls
3/4 cup white sugar
1 tsp ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey
Preheat oven to 350.
Prepare a 9x13 baking dish with cooking spray
Beat the cream cheese with the 1 cup sugar and vanilla until smooth
Unroll the crescent rolls and use a rolling pin to shape it into a 9x13 rectangle (sometimes I just my fingers to flatten it and move it around).
Press one piece into the bottom of the pan.
Evenly spread the sugar and cream cheese mixture over that.
Cover it with the second piece of crescent dough.
Mix together your 3/4 c sugar, cinnamon, and butter (for those who don't know, if you cut the butter into small pieces, it mixes easier).
Drop the new mixture by dotted spoonful onto the top layer of crescent rolls. (It really smoozes all over the place by itself).
Bake in the over until the dough has puffed and turned golden brown, about 30 minutes.
Take it out of the over and drizzle it with your honey. Let it cool completely, otherwise it smoozes all over the place. I confess, though. Ours never "cool completely" because it is SO GOOD when it is warm, but I do let it cool so it is solid and stable.
The recipe says you can cut it into 12 inch squares. Do what works for you, but know, this is serious sugar, so you might to start small and work yourself into a sugar sickness. Just a thought.
Hope you enjoy!
No comments:
Post a Comment