Beth Moores Sopapilla Cheesecake Recipes

Steps:

• 1. Spray 9x13" pan with non-stick cooking spray. Use one can of crescent rolls to line the bottom of the pan; stretch the dough and pinch the holes closed to form a crust.
• 2. Blend together the softened cream cheese, one cup of sugar and one teaspoon of vanilla. Spread mixture evenly over the dough, but not too close to edges. Stretch second can of crescent rolls over the cream cheese mixture to form top crust.
• 3. Melt butter and blend in one cup of sugar and one teaspoon vanilla; pour evenly over the crust.
• 4. Sprinkle generously with cinnamon, then bake at 360 for 30 minutes until bubbly and crust is slightly browned.
• 5. Let cool and refrigerate before cutting into squares.

Steps:

• Preheat oven to 350 degrees.
• Using a 9 x 13 glass or metal baking pan unroll one package of crescent rolls and spread into bottom of pan.
• Mix together cream cheese, splenda, and vanilla.
• Spread over crescent rolls.
• Unroll second package of crescent rolls and spread over cheese mixture.
• Pour melted butter or margarine over crescent rolls and top with cinnamon mixture***.(see top for cinnamon mixture).

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
• Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside.
• Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 inch rectangles. Press one sheet into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, and brush with melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small bowl, and sprinkle evenly over the top of the cheesecake.
• Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before serving.

Steps:

• Heat oven to 425°F. Spray 10-inch springform pan with cooking spray.
• In small bowl, mix all crust ingredients. Remove 1/2 cup mixture for topping; set aside. Press remaining mixture evenly into bottom of pan. Bake 5 minutes or until crust is just turning deep golden around edge.
• In large bowl, beat cream cheese with electric mixer on medium speed, stopping to scrape side occasionally, until smooth. Add brown sugar, marshmallow creme and vanilla, and beat until smooth. Add eggs, 1 at a time, beating 1 minute after each addition. Use rubber spatula to stir in cinnamon. Sprinkle 1 cup chocolate chips over crust. Pour batter over chips.
• Bake cheesecake 15 minutes; reduce oven temperature to 225°F. Bake 55 minutes longer or until cheesecake is set around edge and center is almost set but just slightly wiggly. (Do not insert knife to test doneness because hole could cause cheesecake to crack.) Turn off oven, open oven door slightly and allow cheesecake to cool to room temperature. Remove from oven, cover loosely with foil and refrigerate at least 3 hours.
• In 1-quart saucepan, heat 1 cup chocolate chips and the whipping cream over low heat, stirring occasionally, until chocolate chips are melted. Spread over cheesecake and sprinkle with reserved 1/2 cup crumbs.
• Cover with foil and refrigerate cheesecake 1 hour or up to 48 hours. Run metal spatula along side of cheesecake to loosen and remove side of pan before serving. Store any leftovers covered in refrigerator.

Steps:

• With one (1) can of crescent rolls, line the bottom of a 9 x 13 pan sprayed with Pam.
• Stretch dough and pinch holes closed to form a crust.
• Blend together, with mixer, softened cream cheese, 1 cup of sugar and 1 teaspoons vanilla.
• Spread cheese mixture evenly over the dough but not too close to the edges.
• Stretch the second can of crescent rolls over the cream cheese mixture to form a top crust.
• Melt oleo, blending in 1 cup of sugar and 1 teaspoons vanilla.
• Pour evenly over the crust and sprinkle generously with cinnamon.
• Bake at 350 for about 30 minutes until bubbling and bottom crust is slightly browned.
• Let cool and refrigerate before cutting into squares.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
• Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.
• Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
• Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
• Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
• Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

Steps:

• In a 9x13 pan, unroll one can of crescent rolls and line them in the bottom of the pan.
• Flatten.
• Mix together the sugar, cream cheese and extract.
• Spread over crescent rolls.
• Unroll the other can and place crescent rolls on top of cream cheese mixture.
• Pour one half cup of melted butter over the top and sprinkle with the cinnamon sugar mixture.
• Bake at 350 for 30 minutes.