SOPAPILLA CHEESECAKE

This is all that’s left of it! The very last morsel is mine 🙂 My sister-in-law, Lucy, made this for Mother’s Day and I’m sharing the recipe because it is so delicious!

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The origin of this recipe is the kitchen of Betty Zwahr, of Texas.

Sopapilla Cheesecake

3 – 8 oz. pkg cream cheese, softened.

2 pkg crescent rolls

1 1/2 c sugar

1 tsp vanilla

1 stick butter, melted

Topping:

1/2 c sugar

2 tsp cinnamon

Unroll 1 pkg of crescent rolls into the bottom of a greased 9 x 13 pan.

Whip cream cheese, sugar and vanilla and spread over the crescent rolls. (please resist eating this deliciousness with your fingers!) Top with 2nd pkg of crescent rolls. Pour melted butter over the top and sprinkle with sugar and cinnamon.

Bake for 30 minutes @ 350 degrees.  Eat quickly before it’s all gone and there’s only a bite left!

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