Big Bend Conservancy
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'Sopapilla Cheesecake' recipe popular" MARATHON – Our recipe for this week is one that’s sort of making a name for itself around town.It’s for Janie’s Sopapilla Cheesecake and is out of the book, “In the Kitchen with Patsy and Janie.”You will need two tubes of crescent rolls, three eight ounce packages of cream cheese, two cups of sugar divided and one stick of butter.You will also need one half teaspoon of vanilla and one teaspoon of cinnamon.First you spread one can of crescent rolls in a nine-by- thirteen-inch pan that has been sprayed with Pam. This will be the bottom crust.Next mix together cream cheese, one and a half cups of sugar and the vanilla. Spread this mixture onto the bottom crust.Now spread the second roll of crescent rolls on top of the cream cheese mixture for the top crust. Spread melted butter over the top.Mix the remaining sugar and the cinnamon and sprinkle over the top crust.Bake at 350 degrees for 45 minutes. Cut into two-inch squares and serve.Cavness suggests you eat it warm.“It’s best that way,” she said.
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