legacypc46
Gold Member
- 2,346
jenf said:At my show last week, the hostess made Sopapilla Cheesecake to go with the Beef Enchilada Casserole from the 29 Minutes cookbook. It was so good and very easy. Here is the recipe:
2 (8 ounce) packages cream cheese
2 (8 ounce) packages refrigerated crescent dinner rolls
1 cup sugar
1 teaspoon vanilla extract or almond extract
1/2 cup margarine or butter, melted
1/2 cup cinnamon sugar
Using a 9 x 13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan. Flatten.
Mix together the cream cheese, sugar and extract.
Spread over the crescent rolls.
Unroll the other can of crescent rolls and place on top of cream cheese mixture.
Pour one stick of melted butter or margarine over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture.
Bake at 350 degrees for 30 minutes.
Does anyone know if this is a good make ahead recipe? I want to make it for friends but am worried the crust may get soggy if it sits ahead for a day. Thanks!
leggy