Monday, July 13, 2009
Solpapilla Cheesecake (The best recipe)
Alright. Let's just get straight down to business. You may or may not have had this dessert. I have seen several versions of it in my day. THIS IS THE BEST RECIPE. I got this from a gal named Karen. I have cherished it ever since. You will always get compliments on this baby. Here's how you should make it. This photo is a half recipe. I only had two cans of crescents in my fridge so I thought I would do a half so I could do a half batch of the Salmon Turnovers later this week. Besides I won't kid myself that I won't eat this whole pan because I will.
2 cans crescent rolls
2 cups sugar
3 (8 ounce) cream cheese softened(yes that is what I said)
1 1/2 teaspoon vanilla
1 teaspoon cinnamon
1/2 cup butter (1 stick) melted
Preheat your oven to 350. In a large bowl cream 1 1/2 cup of sugar, cream cheese and vanilla. In a 9X13 pan, sprayed with non-stick spray, place one of the crescent rolls. Pinch the seams closed and flatten to edges. Spread cream cheese mixture over top. Cove with second crescent roll (pinch seems closed). Mix 1/2 cup sugar and cinnamon. Pour melted butter over the top of crescent roll and then top with sugar mixture. Bake for 30-35 minutes. Refrigerate 3 hours or overnight. Note: I took this photo before I put it in the fridge.