As preparation for a canoe trip, I tested at home cooking a Sopapilla Cheesecake in an Omnia oven on my home stovetop.  (An Omnia oven is a Swedish-made camping oven which can be used on top of a camping stove. It weighs a little over 1 lb. An optional accessory is a silicon pan liner, which is shown in the photo.) I plan this to be the first night’s dessert since it involves two ingredients which are normally refrigerated.  It turned out well and makes 6-8 servings.

8 oz. can refrigerated crescent rolls

8 oz. package of cream cheese

1 cup sugar, divided

1 tsp. vanilla

¼ cup butter, melted

1 Tbs. cinnamon

At home, put ½ cup of sugar with the vanilla extract in Baggie No. 1.  Put the other ½ cup of sugar with the cinnamon in Baggie No. 2

At camp, mix the cream cheese into the sugar mixture in Baggie No. 1.  Open the crescent roll package and line the bottom of the pan with half of the dough, torn off into pieces to make an even layer.  Cover this first layer of dough with the cream cheese mixture.  Cover the cream cheese with the remaining half of the dough, torn into pieces to make an even layer.  Sprinkle the melted butter on top of the second layer of dough.  Sprinkle the top with the sugar-cinnamon mixture in Baggie No. 2

Bake at a moderate temperature on the stove until done.  In a home oven, this would be at 350 degrees for about 30 minutes.  The thermometer on an Omnia oven is at the top and displays a lower temperature than what is experienced at the bottom of the pan.  To avoid burning, target no more than 300 degrees on the thermometer and monitor the oven by smell to ensure that the bottom is not beginning to burn.  In my home demonstration, I kept the thermometer in the low 200 range, it took about an hour to cook, and it was cooked perfectly, with no burning on the bottom.