I know I am a professional food blogger now. I know it every day, when I get up in the morning, faced with 14 invoices, contracts, eleventy-two things to bake (and not eat!), and posts to write, whether I want to or not.
But it still kind of blows my mind when I get recipe requests from places like Kraft.
Summer is just around the corner, so let Kraft help you plan the perfect celebration with the “Kick Off Your Summer” cookbook! In this cookbook, you’ll find delicious recipes and tips for your picnics, cook-offs, parties and more so you can be known as the “Official Cook of the Summer!”
I was challenged to play around with one of the recipes on the site (you’ll be able to see it there soon!)– the Sopapilla Cheesecake. It sounded fantastic, and sooo easy – exactly the kind of thing I like.
For me, summer tastes like coconut. I know, I know – you can get coconut all year round. But summer seems like coconut season. Maybe because sunscreen smells like it? Maybe. But I can’t get a whiff of that scent and not think of my childhood summers at the beach.
So…I turned that Sopapilla Cheesecake into Toasted Coconut Sopapilla Cheesecake. Still just as easy, but even more decadent. Give it a try!
Toasted Coconut Sopapilla Cheesecake
Prep Time: 15 min. Total Time: 45 min. 16 Servings
- 2 pkg. (8 oz. each) refrigerated crescent rolls
- 2 1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 2 cups powdered sugar
- 1 tsp. vanilla
- 1 cup Baker’s Angel Flake Coconut
- 1 stick of butter, melted
- 1/2 cup sugar
- 1/4 cup toasted Baker’s Angel Flake Coconut
PREHEAT oven to 325˚F. Spray a 9×13-baking dish with cooking spray. Unroll one package of crescent rolls and lay flat on the bottom of the pan.
MIX cream cheese, powdered sugar, coconut and vanilla with a mixer until smooth. Spread mixture over the bottom layer of crescent rolls.
LAYER second layer of crescent rolls over the cream cheese mixture. Melt stick of butter and pour over top layer of rolls. Sprinkle sugar evenly over the top. Sprinkle cinnamon to taste.
BAKE at 325˚F for 25-30 minutes. Remove from oven and top with remaining toasted coconut.
And do check out the Kick Off Your Summer Cookbook…download it and get to using it!
Disclaimer: This post sponsored by Lunchbox. All thoughts and opinions are my own.