Sharing Hometown Recipes, Cooking Tips and Coupons By Janet Tharpe Sopapilla Cheesecake Combines Dessert Favorites “This is great for potlucks. Easy to make the night before and tastes great!” Traci Bentz Vancouver, WA (Pop. 252,586) H ow sweet it is! Traci Bentz has combined two dessert favorites into one treat that is nothing short of fantástico. Her Sopapilla Cheesecake is an impressive combo of sugary crunch topping and a smooth and creamy center. This is a terrific recipe for anyone who is looking to make a splash at dinner without spending all day in the kitchen. Serve a hungry crowd, or cut the ingredient amounts in half for a smaller cake. Garnish with berries or citrus zest for a lovely presentation and a memorable end to your day. See step-by-step photos of Traci Bentz’s Sopapilla Cheesecake recipe and thousands more recipes from other hometown Americans at: www.justapinch.com/sopapilla Traci Bentz You’ll also find a meal planner and coupons for the recipe ingredients. Enjoy and remember, use “just a pinch”... - Janet Sopapilla Cheesecake What You Need 2 8 oz cans of crescent rolls 2 8 oz pkg of cream cheese, softened 2 c sugar, divided • 2 tsp vanilla, divided 1/2 c margarine or butter • ground cinnamon Directions • With 1 can of crescent rolls, line the bottom of a 9x13 pan sprayed with non-stick • spray. Stretch the dough and pinch the holes closed to form a crust. • • Blend together the softened cream cheese, 1 cup of sugar and 1 tsp 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. Melt butter and blend in 1 cup of sugar and 1 tsp vanilla. Pour evenly over the crust. Sprinkle generously with cinnamon. Bake at 360° for 30 minutes until bubbly and crust is slightly browned. Let cool and refrigerate before cutting into squares. Submitted by: Traci Bentz Vancouver, WA www.justapinch.com/sopapilla