Sopapilla Cheesecake is one of the fastest, easiest and most delicious dessert recipes around.
I meet with a group of friends every Tuesday for lunch and fellowship. We eat and laugh and talk and cry and pray. We have solved many problems around that table. And when problems and issues arise that we can’t solve (and there are many), we try to encourage each other to stand strong and persevere. It is a fantastic group of friends that have met together for many years. When I retired in 2010, I was so blessed to get to be part of the Tuesday Lunch Bunch.
When one of us has a birthday, we celebrate with cards and a dessert. Tuesday was my turn bring the treat. It didn’t take me long to decide what to bring. Sopapilla Cheesecake was the perfect answer. The only downside was heating the oven to 350° on a really hot day here in Texas.
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Mix cream cheese, vanilla, and sugar with mixer.
Layer crescent roll dough in the bottom of a 9″X13″ pan. At the bottom of this post, I have included an affiliate link for a glass pan with a cover. The pan I used in this recipe is a 30-year-old pan. Love those vintage goodies.
Spread cream cheese on top of the dough.
Lay the other package of dough on top of the cream cheese.
Melt butter and pour over the entire thing.
I sprinkled sugar over the top and then sprinkled on cinnamon to taste.
Pop in the oven at 350° for 30 to 35 minutes until golden brown and bubbly.
Great with good friends and a cup of coffee.
’til next time,