New discovery – updated

There is a substance out there, the edible kind, called sopapilla cheesecake. I did not know this until the other night. I’m here to report that it’s gooooood.

It’s “f*ck the diet” good.

That is all. If I get my hands on the recipe, I’ll share.

Don’t have the recipe from the wizard who made it the other night, but I did find this:

Sopapilla Cheesecake

An all-time favorite with a bit of a south-of-the-border flair.Ingredients;

2 cans crescent rolls
3 1/2 lb packages cream cheese
2 cups sugar (divide into 2 1-cup measurements)
1 stick butter (DO NOT USE MARGARINE)
2 tbsp. vanilla flavoring
4 tsp. ground cinnamon

In a 9 x 11 bake-pan, layer one of the cans of crescent rolls to completely cover the bottom.
Soften the cream cheese, and blend together with one cup of sugar and the 2 tbsp of vanilla.
When the mixture is smooth in texture, pour the mixture over the crescent rolls. Cover with the second can of crescent rolls.
Melt the butter, and slowly cover the upper layer of crescent rolls with it. Then sprinkle the remaining cup of sugar and the 4 tsp. of Cinnamon, you might want to use a little more or less, depending upon the individual.

Bake at 350 degrees for about 25-35 minutes, until the upper layer looks flaky, but still soft.
Allow to cool in the refrigerator for about 45 minutes or so, then enjoy and try to not think about the calories or fat content.

That looks like what I had. I’ll double check with Mrs. Right later.

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2 Responses

  1. Sopapilla and cheesecake? That’s lethal.

    Put me some recipe, man.

  2. The recipe is up. Mrs. Right baked up a pan of it this last weekend. It was good, but needed a side of insulin to go with it.

    mmmm….postprandial insulin spike.

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