The Opinionated Foodie: The Love (or Not) of Food and Everything That Goes with It


Ollie’s Cheesecake
October 4, 2011, 7:01 pm
Filed under: Food I Make | Tags: , , , , , ,

Foodie Friends, it is a great day.  The sun is shining.  The weather is cool.  The leaves are starting to turn.  Fall break is almost here.  It can’t get much better.

Or maybe it can.  Try this recipe and see.

Recently as part of a fundraiser at school, a student of mine won the opportunity to have a special lunch with three of her closest friends.  She could have had any pizza, drink, and dessert she wanted.   She, being the smart girl that she is, chose cheese pizza, Dr. Pepper, and the recipe I am sharing with you today made by me. 

Somebody give that smart girl an A.

The recipe today is one of my all-time favorites. I first had it at a church dinner.  At that dinner, I might have embarrassed myself by tracking down the maker of this wonder and interrogating her until she told me the recipe.    

It was worth it. 

This recipe is simple and scrumptious.  It travels well and needs no fork or spoon.  It is pretty as long as you allow it to cool before you cut into it.  Otherwise, it will ooze and make a huge mess.  After just a few bites, people will want to know the name of this awesome yet simple dish. 

The name? Ollie’s Cheesecake.  It’s named for my student who asked for it as part of her special lunch. 

The recipe:

2 boxes of cream cheese, softened

1 cup of sugar

1 T good vanilla

2 tubes of crescent rolls, regular or seamless

1 stick of butter, melted

¼ cup or more of cinnamon sugar

 In a sprayed jelly roll pan, evenly unroll one tube of crescent rolls to cover the bottom.  In a large bowl, mix the cream cheese, sugar, and vanilla until smooth.  Spread the cream cheese mixture evenly over the first crescent roll all the way to the sides.  Top that evenly with the other tube of crescent rolls.  Pour the melted butter over the whole shebang.  Roll the butter evenly around and ooh and aah as you do.  Sprinkle the cinnamon sugar evenly (again) over the top.  I like a little more sugar than cinnamon my cinnamon sugar, so I sprinkle some extra sugar on top too.  You don’t want too much here; just enough for a nice slightly crunchy layer.  Too much cinnamon is not good. 

 Bake all of this at 350 for thirty minutes.  It will poof beautifully.  When it is ready to remove, allow it to cool for a while, but don’t wait too long.  You’ll want a bite while it is still warm.

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