This is all you need to make a delicious, quick and easy, scrumptiously cinnamon dessert. It by no means is healthy, BUT it is divine. Try it out!
I actually took pictures of the process this time! Kudos to me!
Sopapilla Cheesecake (from my yellow umbrella)
To make a ginormous half-sheet cake you need:
- 4 8-oz packages of cream cheese–softened
- 3/4 cup of butter–melted
- 5-6 rolls of crescent rolls
- 2 cups granulated sugar
- 1 T and 1 t vanilla
1. Start by opening up the containers of crescent rolls. I used like 5 containers.. it depends on how thick you like a crust. You can get away with like 4 or 5–if you stretch it, but I like a thicker crust so I used almost 6 total.
Be careful. I’ll admit that I still jump a little when they POP!
2. Once they are all open, unroll each and press them in the bottom of a pan–I used a large roasting pan from the Dollar Tree because I wanted to make a big cake!
I try to press the seams together as best as I can and stretch it to fit the corners.
3. Set the pan aside, and put the cream cheese, vanilla, and sugar into a mix bowl and mix until well blended. Try not to mix too much or it gets weird and runny.
Don’t forget your homemade vanilla!
4. Take the cream cheese mixture and spread it onto the crescent layer.
5. Then take the leftover crescent rolls and unravel them, and press them onto the cream cheese layer. The trick is to try to keep the crescents all connected in like a long sheet, because then you can just place it right over the cream cheese. When placing the sheets, you can start one a little on top of the first one, to make a better seal. Start by securing the edges first, so that the cream cheese doesn’t get pushed up around the sides on top of the crescent rolls. You want it to make a seal so that all the cream cheese is under the crescent rolls.
6. Melt the butter.
7. While the butter is melting, make your cinnamon and sugar mixture. I like equal parts–I love cinnamon! But it’s up to you. Put a little in of each and stir, then add a bit more, then try it. You can’t go wrong!
(and apparently I missed this photo op. @#!@$!!!!)
8. Brush the butter onto the crescent roll layer.
9. Make sure to cover the WHOLE thing with butter. If you have some leftover… pour it on! If you don’t have enough–melt some more!
Then sprinkle the cinnamon sugar mixture over the melted butter. Again–cover the ENTIRE top!!
10. Bake at 350 F for about 35 minutes until it’s goldeny on top and it smells awesome.
Cool completely, and then I like to refrigerate for a few hours, but some people like it warm or room temperature. Sometimes it does get a little runny if it’s too warm though and then its like eck!
This is a beautiful photo from the original website: my yellow umbrella
I cannot take credit for this photo 🙂 but this is a nice closeup to entice you if I haven’t sold you on this baked yummy as of yet!!
UP NEXT: ummm not sure… baby shower goodies probably? unless I make something in the meantime : )