Some people have been celebrating Hispanic Month (or months!) lately.
This recipe is from Nancy Laine.
Sopapilla Cheesecake
2 (8 oz.) cans of refrigerated crescent
roll dough |
1 egg (optional) |
2 (8 oz.) packages of cream cheese |
1 C blueberries or other fruit
(optional) |
1 C sugar
|
½ C butter, melted (or less) |
1 tsp. vanilla extract |
¼ C sugar |
1 tsp. cinnamon |
|
• Preheat oven to 350 degrees. Grease a 9x13 inch baking dish.
• Beat the cream cheese with 1 cup of sugar and the vanilla extract in a
bowl until smooth. (Some versions of this recipe also include an egg
here. I also added a cup of blueberries to make a purple tint for Mu
Phi. ???)
• Unroll one can of crescent roll dough and press into the bottom of the
pan.
• Spread cream cheese mixture over the layer of dough.
• Unroll the second can and lay on top of the cream cheese layer.
• Pour the melted butter over the entire pan.
• Combine the remaining sugar and cinnamon, then sprinkle on top.
• Bake about 25 to 30 minutes, or until top is crisp and golden.
I usually cut the recipe in half and use an 8x8 pan (but not if I’m
taking it to Mu Phi!)
Some versions of this recipe are called Cream Cheese Squares. If you
call them that, you don’t have to feel guilty about eating them for
breakfast. ??
Nancy Laine
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