Tuesday, August 2, 2011

Sopapilla Chessecake Squares

  • Emily told me that she made these awhile ago, but I thought they sounded kinda weird, so didn't even considering trying them. Then she planned to make them at our family reunion a few weeks ago and I still thought she was weird (especially since she accidentally bought garlic crescent rolls...) 

  • But then I tried them. 

  • Ooooh, these are so dang good!! Let's just say I was very pleasantly surprised by how delicious they were and quickly tried to eat as many as I could before the rest of my family tried to! The crispy cinnamon-sugar layer on top is simple divine and the cheesecake part is so good! And the best part about them? They couldn't be easier to make!

What you need:

  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon Mexican vanilla extract
  • 2 (8 ounce) cans refrigerated crescent rolls
  • 3/4 cup white sugar
  • 4 teaspoon ground cinnamon
  • 1/4 cup butter - 1/3 cup butter, softened or melted

Preheat the oven to 350.

Lightly grease a 9x13 pan. Unroll one can of crescent rolls and press all the edges together so that you have a large 9x13 rectangle. Lay it in the bottom of the 9x13 pan.

Mix the cream cheese, 1 c. sugar and vanilla together until smooth. Spread evenly over your bottom layer of cresent rolls. 

Unroll your next crescent roll package and do the same as before, and lay on top of your cream cheese mixture.

Melt your  butter and spread evenly over the top crescent roll layer. Use enough butter to cover the top generously but I try not to let it pool too much.

In a small bowl. combine the 3/4 c. sugar and cinnamon. This might seem like a lot of cinnamon-sugar, but it's so yummy on top. Sprinkle it very generously over the butter (you may not use all of it.... but use it generously) and bake it for 30-35 minutes (until the top is golden brown).

Let cool completely and cut into squares. They actually taste better once they've been refrigerated for a while.

These are sooooooo good! Enjoy!