When we go camping with the family, my son-in-law loves to cook in his Dutch ovens over the open fire and I have to admit, he has come up with some great meals. We tried a recipe I had found a few weeks ago in the Houston Chronicle and it was delicious…Sopapilla Cheesecake. The only thing we would change about this recipe would be to reduce the sugar just a little. It was great and would have been even more delicious with a small scoop of Blue Bell Vanilla ice cream. Surprisingly, the next morning, the cold cheesecake was a great mid morning snack. And, no I do not count the calories on a camping trip (lucky, most of my camping trips aren’t long ones or I’d be huge)
From Peggy Koonce Box
2 cans refrigerated crescent rolls
2 packages cream cheese (8 ounces each)
2 cups sugar (we would cut this down by 1/2 cup)
1 teaspoon vanilla
1 stick butter
2 tablespoons cinnamon
Place 1 can crescent rolls in bottom of a 9-inch-by-13-inch pan sprayed with oil. Mix softened cream cheese with 1 cup sugar and vanilla. Spread cream cheese mixture over rolls. Lay second can of rolls over top of cream cheese layer. Melt butter and pour over rolls. Mix 1 cup of sugar with cinnamon and sprinkle over butter. Bake in 350 degree oven for about 30 minutes.
Note: We doubled the recipe to fill a 5-quart Dutch oven.