Red Velvet Sopapilla Cheesecake
Ingredients:
2 Cans Pillsburry Crescent Rolls (if you can find the ones without perforations perfect! If not, just pinch the seams together on the perforated ones.)
12 oz (1 1/2 boxes) Cream Cheese at room temp.
1/2 cup Sour Cream
1 cup Sugar
1 tsp Vanilla
1/4 cup Cocoa Powder
Red food coloring
For the Topping
1/2 cup Butter, melted
1/2 cup Sugar
1 Tbsp Cinnamon
Instructions:
- Preheat oven to 350
- Unroll 1 can of crescent rolls and lay flat in the bottom of a 9x13 baking dish. Stretch the rolls to cover the bottom of the pain.
- In a mixing bowl, combine cream cheese, sour cream, sugar, vanilla, and cocoa powder until smooth. Add as much red food coloring as necessary to get the color you want. I used gel food coloring but it was about the equivalent of one 1 oz bottle of liquid food coloring.
- Spread cheesecake mixture over the top of the crescent roll making sure it's evenly spread all the way across.
- Unroll your last can on crescent dough and lay it on top of the cheesecake mixture. This is when I use my hands to make sure the cheesecake mixture has gotten in to all the corners of the pan. Just press gently on the top of the crescent roll to smooth out the mixture underneath.
- Pour melted butter over the top of the crescent roll. Tilt the pan to make sure the butter covers all the corners.
- Mix together the cinnamon and sugar and sprinkle it evenly over top of the butter.
- Bake for 25- 30 mins or until top is golden brown.
- Let it cool for about 20 mins before putting it in the fridge to chill for about 2 hours.
- Once it's fully chilled and firm, cut into squares and enjoy.