So, we doing recipes here, Surge? Or just making everyone hungry for the day?
By all means, recipe us!
Here's the recipe for the sopapilla cheesecake. I would be remiss if I didn't mention that my mother-in-law always made her own pastry dough for this. I fudge and use crescent rolls instead, most of the time.
Start by preheating your oven to 350. At the same time, spray a 9x13 baking dish with Pam and set aside on the counter.
Ingredients:
3 8oz blocks cream cheese, left at room temperature until soft
1 cup white sugar
2 tsp vanilla extract (Real stuff, not artificial. Better flavor, IMO)
2 cans of supermarket crescent rolls
3/4 cup white sugar
1 tsp cinnamon
1/2 cup melted butter
In a bowl, beat the cream cheese with 1 cup of sugar and 2 tsp of vanilla extract until a smooth consistency is achieved.
Open the crescent rolls and place on a lightly floured surface. Roll each can seperately until you have two 9x13 inch rectangles. Place one piece in your prepared baking dish, pressing firmly for a good fit in the bottom.
Spread the cream cheese mixture into the baking dish, distributing as evenly as possible. Cover with the second piece of crescent roll dough.
In a bowl, mix 3/4 cup of sugar, cinnamon, and melted butter. Spoon over the top of the cheesecake.
Bake until the dough has puffed and turned golden brown, about 30 minutes depending on your oven You know it better than I do.
When done, remove from the oven an allow it to cool. Once cooled, cut into appropriate sizes for the occasion and serve... I usually cut mine into brownie-sized squares. Expect them to disappear rapidly!
