Thursday, June 24, 2010
Sopapilla Cheesecake squares
This recipe was adapted from a recipe on the Dave's Garden site. They have a separate division just for recipes. I've been making this for a few months. My only adaptation was to peel and dice one apple, add cinnamon and sugar, and put it in with the cream cheese filling. This is extremely yummy, with or without the apple. Using the Pillsbury crescent rolls as the pastry base makes it real easy too.... but you really can't tell by tasting it that there's any shortcuts being made. Here we go:
2 cans crescent rolls (original with 8 in each can)
1 8 oz package of cream cheese, softened.
1 Cup of Sugar
1 teaspoon of vanilla
Spread 1 package of crescent roll dough on the bottom of a 9 x 13 inch pan. (Not greased)
Cook for 6 minutes and remove from oven.
Let it cool for 5 minutes.
Blend 1 cup of sugar, cream cheese and vanilla
Spread the cream cheese mixture on the bottom crust.
Then put the 2nd roll of crescent roll dough over the cream cheese mixture.
Topping: Melt 1 stick of real butter
1/2 cup of sugar
1 teaspoon of cinnamon
Mix well and sprinkle over the top crust
Cook for 25 minutes in a dark metal pan at 350 degrees. If using light metal you may have to increase the cooking time for a few minutes
OPTIONAL: Peel, core and dice one medium apple. Sprinkle with 1/4 cup of sugar and 1 teaspoon of cinnamon. Mix well and put on top of the cream cheese filling before putting on the top crust and topping