I have a thing about not trying anything that is trendy, too talked about or gets the rating of “to die for”. I’ve mentioned before as a matter of fact how much I loathe that phrase. No matter how much of a foodie I am, there are no foods I would die for. Nope, not even Twinkies, Cheetos, a medium rare ribeye or a tall glass of Coke. I also tend to have a snobby streak when it comes to trying some recipes. Yep; me, the woman who happily uses cake mixes and cream of crap soups. For some reason when I bake, I want to know that I baked it, not that I used fifty six convenience products. Well, other than that cake mix thing.
For literally years now I have seen the recipe for Sopapilla Cheesecake floating around the web. It looked ok but I always inwardly scoffed because I kept thinking that how good could it be what with using canned crescent rolls and it’s “cheesecake” filling only being cream cheese, sugar and vanilla? Then in the last month or so, I started seeing it going around on Pinterest … darn evil site that it is. I printed it and continued to scoff anyway.
Well, bottom line is… I’m such a dork. As much as I hate trendy, as much as I hate trying things that everyone has been talking about, I need to remind myself that sometimes, just sometimes however 😛 , there are valid reasons that people have been talking about things.
This stuff is awesome. Hellaciously bad for you considering it has a full stick of butter poured over it as well as cream cheese and sugar, but awesome nonetheless. Or maybe the full stick of butter is why it’s awesome. I’ll go ask Paula Deen. And talk about simple! Throw the ingredients in a pan, bake, cool, eat, get fat. Is that an easy cycle or what? So go on. Shoo. Go buy some canned crescent rolls, scoff a little bit then make this anyway. Then laugh at me for being such a food snob at times as cream cheese drips down your chin.
Being me, I changed this just a touch… it’s a sickness, I swear it is. But not much. The only thing I did differently was to add a few tablespoons of cream to the filling and use almond extract in addition to the vanilla.
- 2 8 ounce packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 tablespoons heavy cream
- 2 cans ready to bake crescent rolls
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup cinnamon sugar
- Line the bottom of a 13×9 lightly greased pan with the unrolled contents of one of the cans of rolls. Press any seams to seal them together.
- In a medium bowl combine the cream cheese, one cup sugar, cream, vanilla and almond extracts. Beat until fluffy and creamy.
- Spread cream cheese mixture over the crescent rolls.
- Unroll other can of rolls and lay on top of the cream cheese mixture. Pinch any seams to seal.
- Pour the melted butter over the top. Say “oh crap, that’s a lot of butter!” to yourself.
- Sprinkle the cinnamon sugar on top and say “oh crap, that’s a lot of sugar”.
- Bake at 350 until the top is nice and crispy and all the butter is soaked in. The recipe said 30 minutes but it actually took about 40 to 45 for me. Every time I checked the top was still mushy and the butter was pooled on it. But after 40 minutes or so, all the pools of cardiac hell had soaked in and it was nice and brown and crispy looking.
- Let cool to room temp then refrigerate to firm it up before you cut it.
I was…wrnnnnnn.I was…wronnnnnn…ok, ok, I WAS WRONG!!