We know you’ll enjoy this decadent cheesecake sponsored by the culinary geniuses at Yum Yum Kitchen. Be sure to check them out for other incredible cannabis edibles and delicious recipes for you and yours. You, and your taste buds, will be glad you did.
Sopapilla Cheesecake
This delicious canna-cheesecake is a perfect mix of both savory and sweet. This recipe is both simple and scrumptious. Whether you want something simple for yourself or are in need of something for a dinner party dessert. This cheesecake is sure to satisfy.
Ingredients:
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2 packages refrigerated crescent rolls
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16 ounces (two 8 oz packages) cream cheese softened to room temperature
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1 cup white sugar
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1 tablespoon vanilla extract
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1 stick of cannabis butter, melted
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3/4 cup cinnamon sugar
Instructions:
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Preheat oven to 350 degrees. Liberally grease a 13×9 baking pan with cooking spray
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Lay one roll of crescent rolls down in a single layer on the bottom of the pan, pinching together any seams and stretching to fit the pan. Set aside.
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Meanwhile, with an electric mixer, beat the cream cheese, white sugar, and vanilla until combined thoroughly. Spread the mixture evenly over the top of the first crescent roll layer.
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Unroll the other crescent roll sheet onto a cutting board and pinch the seams together to seal, lightly stretching it out as you go. Pick it up and carefully lay it over the top of the cheesecake filling, covering it completely. Pour the melted cannabis butter over the top. Evenly sprinkle the cinnamon sugar over the top.
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Bake for approximately 30 minutes, then let it cool completely. Cut and serve, store any leftovers in the refrigerator.
