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Thursday, May 29, 2014

I Really Baked These

I've always proclaimed to be a great cook, thanks to my mother. Give me anything and I'll whip up some sort of dish that tastes pretty darn good, if I say so myself. But tell me to bake the simple chocolate chip cookie?

Forget it.

I've had more baking flubs than successes. BUT, I will not let these piddly fails ruin my drive to bake a darn cookie!

Or sopapilla cheesecake for that matter. Have you ever had sopapilla cheesecake?

A friend of mine introduced the recipe during a Sunday school lesson one morning (love that woman!) and has had our little family hooked on the little guys since. It's a very simple, delicious recipe!

When Ashley asked if I could bring a side and snacks to our Memorial Day weekend getaway, my mind immediately went to sopapilla cheesecake. The recipe makes soo much and it's always a huge hit! Thus, I brought a salad for my side and sopapilla cheesecake for my snacks to share... How contradictory! Such is my life.

Sadly, I did not make the "clean eating" version since I'm rather new to the bandwagon and I was sort of making these at 11:30 at night..... Also no pics involved, but if you click over to the link, it'll have some pretty pitchas!

Ingredients for the "cheesecake" part:
  • 2 boxes of cream cheese, softened
  • 2 cans of refrigerated crescent rolls
  • 1 cup of white sugar
  • 1 teaspoon of vanilla extract
Ingredients for the "top" part:
  • 3/4 cups of white sugar
  • 1 teaspoon of ground cinnamon
  • 1/2 cup of butter, room temp
  • 1/4 cup of honey (I didn't use this)
To make the "cheesecake" part:

Beat together the cream cheese, sugar, and vanilla until consistency is smooth

To make the "top" part:

Mix the sugar, cinnamon, and butter together.

Final steps:

Open 1 can of crescent rolls, lay flat in bottom of ungreased pan, and flatten out so that it resembles a pie crust.

Pour cheesecake mixture and spread out evenly across bottom crust.

Open second can of crescent rolls and flatten out on top of cheesecake mixture to form another layer of crust.
**Tip: For the top layer of crust, I laid it out on a cutting board and flattened it that way, then transferred it on top of the cheesecake mixture.

Pour top mixture (butter, sugar, cinammon) over the top crust, spreading evenly.

Bake in the oven at 350 degrees for roughly 30 minutes.

Yum-a-yum!! Enjoy!
The Grits Blog



6 comments:

  1. Well shoot. Now I need to make this. I'm sitting here in my workout clothes, reading your post, and starving for this now! I haven't even been to the gym yet! ha! Thanks for sharing the recipe, Kelly!!!

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  2. This sounds AMAZING. Cheesecake is my favorite thing in the world. I have issues with dairy products, but I don't even care. Cheesecake was made for me to eat it! :D I may have to try this recipe!

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  3. I am about to run screaming from the bandwagon if it means eating this! Yummmmm!!

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  4. OMG sounds sooooo good! I love cheesecake..well anything that includes cream cheese really.

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  5. Sounds so good...And easy! That's a recipe I can attempt. Thanks for sharing!

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