Sunday, we got a beautiful glimpse of perfect fall weather. It’s my favorite season, and I feel like I’ve been waiting for a long time.
Fall makes me think of Austin, usually… and back to school. But mostly, I love it because I can use pumpkin in every recipe again.
Pumpkin bread, pumpkin pie, pumpkin ravioli…. you name it, if it has pumpkin, I automatically love it.
I’ll be making pumpkin bread next week for a co-worker’s birthday, so check in for that recipe.
Not that I need an excuse to bake, but work really does give me the perfect reason. I have a little at home, and I take the rest to the station to get devoured. I always come home with an empty plate, and I am not complaining about that!
The really wonderful thing about the sopapilla cheesecake is that it is SO easy to make, and you can be eating it in less than an hour, assuming you prepare beforehand.
So, here’s my recipe. Next time, I may just try this with pumpkin as well.
2 cans of crescent rolls. Find these where you’d buy biscuits, in the refrigerated dairy section of your grocery store.
Any brand will work, and sometimes, you can get them on sale for about 2 dollars a can.
2 8 oz. packages of cream cheese. Let it sit out and soften before you start making your dessert.
1 1/2 cups sugar
1 teaspoon of vanilla. Or more, because more never hurts.
1 tablespoon ground cinnamon
1/2 cup butter, melted or softened, if you’ve left it out.
Preheat oven to 350°F
Unroll one can of crescent rolls and press into the bottom of a 9X13 baking dish. You want to cover the bottom, but don’t go up the sides. Pretend it’s like a pie crust. Press the perforations to seal it up.
In a bowl, beat your cream cheese with one cup of sugar until it’s blended. Add your vanilla, and beat again.
Spread your mixture over the dough in the baking dish.
Cover the cream cheese with the second can of crescent roles. Again, you’ll have to do some stretching and pressing so it’s all covered up.
Pour or spread your butter over the top.
Mix your cinnamon and the remaining half cup of sugar, and sprinkle that evenly across the dough. You should have enough to cover it completely.
Pop that into the over for 30 minutes.
When it comes out, let it cool for another 20 minutes. They’re great warm or cold.
You’ll want to store it in the fridge (cream cheese, y’know) but you can heat them up in the microwave if you prefer warm cheesecake bars.
You can even drizzle on some honey, if you want to get really authentic.
I hope you enjoy! The cinnamon is a perfect way to welcome fall into your home!