This is an adaptation of a recipe which won a cook-off at the Houston Livestock Show and Rodeo some 4 years ago. The photo shows it ready to be baked with fancy sugar used in the topping. As will be explained at the end of this post, the recipe can be easily adapted for camping.
1 8 oz. can refrigerated crescent rolls
1 package cream cheese (8 oz)
1 cup sugar, divided
1 tsp. vanilla
¼ cup butter, melted
1 Tbs. Cinnamon
Preheat the oven to 350 degrees
Grease a 9 inch cake pan.
Make a layer on the bottom of the cake pan with half of the crescent roll dough. Mix together ½ of the sugar, the cream cheese and the vanilla and spread as a layer in the pan. Cover the cream cheese mixture with a layer formed from the other half of the crescent roll dough. Pour the melted butter on top of the dough. Mix together the other half of the sugar with the cinnamon and sprinkle on top of the dough. Bake for about 30 minutes until done. Serves 8.
To adapt the recipe for camping, at home mix together the cream cheese, half of the sugar and vanilla into one ziplock baggie, and the remaining half of the sugar with the cinnamon in a second ziplock baggie. Instead of melting the butter at camp, simply cut it into small pieces which are sprinkled on top of the dough. I like to bake this in a cake pan which is lifted above the bottom of a Dutch oven by ropes made of aluminum foil.
1 thought on “Sopapilla Cheesecake”
I can attest, this is excellent in a Dutch oven over a camp fire!