Sopapilla Cheesecake

I got this from Beth Moore's blog: livingproofministries.com & it is REALLY good!!

(The only change I made was to use an 8x8 pan & made more layers with the crescents and cream cheese mixture, and baked for a few minutes longer)

2 (8 ounce) packages cream cheese 
2 (8 ounce) packages refrigerated crescent dinner rolls 
1 cup sugar 
1 teaspoon vanilla extract or 1 teaspoon almond extract 
1/2 cup butter or 1/2 cup margarine, melted 
1/2 cup cinnamon sugar (1/2 cup sugar with 1 Tablespoon cinnamon mixed) 

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


Posted by: Rachel

Cheesecake Factory Recipe

I did the no-nuts crust. It didn't turn out exactly like Cheesecake Factory's, but it was still pretty darn good!
http://www.momswhothink.com/cheesecake-recipes/cheesecake-factory-recipe.html


Posted by: Tabitha

Cherry Cheesecake Pancakes

•2 cups milk
•2 large eggs
•1/2 cup sugar
•2 teaspoons vanilla extract
•2 cups all-purpose flour
•2 teaspoons baking powder
•1/2 teaspoon salt
•1/4 cup butter - melted
•1 cup cottage cheese 
•Jar of Cherry preserves, such as Polaner's or Cherry Pie Filling
•Whipped cream

Directions:

In a large bowl, beat the eggs with the milk. Add the sugar and vanilla and mix well.
In a separate bowl, combine the flour, baking powder and salt.
Combine the two mixtures and stir in the melted butter followed by the cottage cheese

To make each pancake, dollop 1/4 cup of batter onto a well-greased skillet set to medium high heat (about 375 degrees).
Cook until both sides are lightly brown - about 2 minutes per side

Serve warm with your favorite topping. I suggest cherry preserves and whipped cream.


Posted by: Rachel