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You need to read Part 1 to get all the Variations of this recipe...YUMMY!
Sopapilla Cheesecake
2 cans crescent rolls (Pilsbury now makes one that is not perforatted...easier to use)
1-8oz cream cheese
1 c. sugar
1 tsp. vanilla
Spread crescent rolls on bottom of 9x13 pan. Blend sugar,
vanilla, and cream cheese. Spread cream cheese mixture
on bottom layer of rolls. Take the other package of rolls and
spread on top of the cream cheese. Sprinkle with mixture of
1/2 c. sugar, 1 tsp. cinnamon and 1 stick of butter (melted).
Bake for 30 minutes at 350 degrees.
(She cut it in small squares)
Jo
C & P from below...Thanks Kooger
Sopapilla Cheesecake Fruit Variations
apple pie filling
apricot pie filling
bananas and pecans (Bananas Foster)
blueberries and raspberries
cherries/cherry pie filling, delete cinnamon
cranberry sauce
lemon pie filling, delete cinnamon, add lemon zest
pineapple, crushed, drained, small can
pumpkin
raspberry preserves
strawberry jam
Other Variations
Hershey's syrup swirled in cream cheese
homemade custard
empanadas
browned lb. pork sausage, chopped peppers, delete sugar, vanilla, cinnamon
veggie pizza
sausage and apples
almond extract, delete vanilla extract
topping - egg white, 1/2 c. chopped peanuts
sausage, onion, gr. peppers, mushrooms, cheddar cheese, delete sugar, vanilla, cinn.
wontons with sauce (1 c. plum jelly, 1 T. wine vinegar, 1 T. sugar)
Method Variations
top layer - use pastry cutter to make lattice top
pre-bake bottom 5-10 minutes to avoid soggy bottoms
use 2 (8 oz.) pkgs. cream cheese for a thicker filling
chilled dough is easier to work with
room temp or slightly nuked cream cheese can be mixed by hand
Jo - feel free to C/P into top recipe post if you like.
Laura
This message was edited Jun 12, 2011 6:14 PM
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