So Many Cheesecakes!

There are so many cheesecakes and this one is easy!........

I love cheesecake!  I mean love, love, love it!  I love it so much that watching The Golden Girls makes my mouth water for it.  Everytime they sit down in the kitchen in the wee hours of the morning and pull a cheescake out of the refrigerator I feel envy.  Envy for the wonderfully close relationships, but mainly because they are digging into a cheesecake with forks and not bothering with plates. 

There are a large number and variety of cheesecakes.  You could write an entire cookbook on the subject.  Many you bake, some you refrigerate, some take hours and others take less.  Opinions vary on which are best and which are not impressive.  I have a recipe for a cheesecake that not only is extremely easy, but I am always asked to bring it to food gatherings.  Ever heard of Sopapilla Cheesecake?

Sopapilla Cheesecake is no different from the others in this way.....there are many ways to prepare and cook it.  I am going to share with you how I make mine.  Can you imagine a fantastically delicious cheesecake that will take you 45 minutes, or a little less, to prepare and cook?  Well, here it is.

Sopapilla Cheesecake

2- 8 oz.  blocks of cream cheese
2 containers of  Pillsbury 50% bigger crescent rolls
2 1/4 cups of sugar, divided
1 stick of butter
3 tsp. vanilla, divided

Preheat the oven to 350 degrees.  Spray an 9x13 baking pan with non-stick spray.  Spread 1 container of crescent rolls on the bottom of the baking pan.  Mix 1 1/4 cups of sugar with 2 tsp. of vanilla until completely mixed and smooth.  Spread cream cheese mixture on top of crescent rolls in the pan.  Top with the second container of crescent rolls.  Melt one stick of butter and mix with 1 cup of sugar and 1 tsp. of vanilla.  Pour mixture over the top and sprinkle with cinnamon*.  Put in the oven and bake for 30-40 minutes (your preference of how gooey you want the crescent mixture.

*Imperial Sugar makes a sugar and cinnamon mixture that you can find in a large container at many stores such as Sam's.  I use this instead of straight cinnamon.

Well, I hope you try this recipe and enjoy it.  I know that I and many family and friends do.  In fact, I baked one today for my acting class dinner, movie and scene night this evening.  There were six of us and we ate almost the whole thing.  Now that I have shared the recipe, it is time for me to slip into a sugar induced coma!

Pattie Hart