Hummus Two Ways

daisi - September 14, 2011

Meatless Monday: Swiss Chard with Grilled Polenta

daisi - September 14, 2011

Meatless Monday: Sopapilla Cheesecake

daisi - September 14, 2011
IMG_0062
rainbow-swiss-chard
sopapilla

Okay, okay, I know that ALL desserts are (or should be) meatless. But this recipe is too freaking good not to share immediately. Plus, it’s really easy… so easy you could / should make it tonight.

Here’s what you need:

  • 2 (8 ounce) cans crescent rolls
  • 2 (8 ounce) cream cheese, softened
  • 2 cups sugar, divided
  • 2 teaspoons vanilla, divided
  • 1/2 cup butter (not spread or tub product)
  • ground cinnamon

With one of your cans of crescent rolls, line the bottom of a 9 x 13 pan sprayed with cooking spray. Make sure you stretch the dough and pinch holes closed to form a bottom crust.


Next, combine the softened cream cheese, 1 cup of sugar and 1 teaspoons vanilla in a large mixing bowl.


Mix until everything is blended together nicely.

Now spread the cheese mixture evenly over the dough (not too close to the edges).


Melt butter, blending in 1 cup of sugar and 1 teaspoons vanilla.

Stretch the second can of crescent rolls over the cream cheese mixture to form a top crust and pour this butter mixture evenly over the crust and to top that off, sprinkle generously with cinnamon.


On a side note, if you are like me, I never have fresh cinnamon sticks on hand to use in recipes like this. I received this lovely mill for Christmas and LOVE it for when recipes call for freshly ground cinnamon (or nutmeg). It’s like a pepper mill only for delicious spices.

Ok, back to the sopapilla cheesecake! Bake at 350 for about 30 minutes until bubbling and bottom crust is slightly browned.

Let cool and refrigerate before cutting into squares and serving.

 

Sopapilla Cheesecake
Recipe Type: dessert
Author: Daisi
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
This recipe is really easy… so easy you could / should make it tonight.
Ingredients
  • 2 (8 ounce) cans crescent rolls
  • 2 (8 ounce) cream cheese, softened
  • 2 cups sugar, divided
  • 2 teaspoons vanilla, divided
  • 1/2 cup butter (not spread or tub product)
  • ground cinnamon
Instructions
  1. With one of your cans of crescent rolls, line the bottom of a 9 x 13 pan sprayed with cooking spray. Make sure you stretch the dough and pinch holes closed to form a bottom crust.
  2. Next, combine the softened cream cheese, 1 cup of sugar and 1 teaspoons vanilla in a large mixing bowl.
  3. Mix until everything is blended together nicely.
  4. Now spread the cheese mixture evenly over the dough (not too close to the edges).
  5. Melt butter, blending in 1 cup of sugar and 1 teaspoons vanilla.
  6. Stretch the second can of crescent rolls over the cream cheese mixture to form a top crust and pour this butter mixture evenly over the crust and to top that off, sprinkle generously with cinnamon.
  7. Bake at 350 for about 30 minutes until bubbling and bottom crust is slightly browned.
  8. Let cool and refrigerate before cutting into squares and serving.

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