Dutch Oven Cheese Cake Sopapilla. It's so good and rich. The recipe started out as Cheese Cake bars and morphed into a camp fire desert. If you can swing some vanilla ice cream to serve with this, you should.
Ingredients:
2 -8 oz packages Cream Cheese @ room temperature
1 1/2 Cups table sugar reserving 1/2 Cup
1 Tbsp Ground Cinnamon
1 Tsp Vanilla Extract
2 packages Crescent Dinner Rolls
1/2 stick butter – cut into 1/4" cubes
While at home:
1. combine 1 Cup of the sugar with package of cream cheese and vanilla. Mix (hand mixer is great) to evenly combined. Scoop into a gallon sized zip lock bag refrigerate. You can do the a few days before leaving for camp.
2. place the remaining sugar and cinnamon in a 2nd zip lock bag.
At camp:
1. Remove zip lock bag with cream cheese mixture from cooler (see below). Allow to warm to room temp so it is squeezable/spreadable
2. Fire Prep: Get Charcoal Briquette ready (grey ash on the outside). For a 12" Dutch Oven you will need 20 briquettes plus more for replacing as they burn out. We are looking for 350 deg F cook temperature.
3. Dutch oven Prep: Line bottom of dutch oven with 3-4 sheets of aluminum foil. Leave them long for extraction latter,( think of it as making a sling). Tip: If you have an aluminum camp plate that is of the size that fits the bottom of your dutch oven, place it upside down inside then line with aluminum foil. This trick helps keeps the bottom from burning before the top gets done.
4.Pre heat 12" dutch oven by placing 12 (whole) briquette coals on top and 8 briquettes underneath for approx. 5-10 min.
To Assemble:
1) Remove the now hot Dutch oven from fire and take the lid off. Spray dutch oven with a non stick spray of your choice.
2) Carefully (dutch oven is HOT) unroll the 1st package of the crescent rolls and place them flat in one layer on the bottom of your lined Dutch oven. You will need to separate a few of the crescent rolls to get basic even coverage. It doesn't need to be perfect as the crescent rolls will expand as they cook.
3) Cut off bottom corner of cream cheese bag to make a 2" opening. Squeeze the cream cheese, sugar & vanilla mixture over the crescent dough. Use a spatula to even it out the mixture.
4) Take second package of crescent rolls and spread over the cream cheese mixture. Same technique as the bottom.
5) Sprinkle the sugar and cinnamon evenly over the top and evenly place the cubed cold butter on top..
Replace lid on dutch oven, place it back on top of coals (12 briquettes on top and 8 under). Rotate the lid and the bottom 90 degrees in opposite directions every 10 min or so to prevent hot/cold spots. Replace coals as they burn out. Total cook time 30 min - 45 minutes. Start checking after 20 mins. It will look dark, don't worry about that, you are looking for the crescent rolls to be cooked through. When done, remove from fire, remove lid and pick up cake by using the sling of the long sheets of the aluminum foil you lined the oven with. Allow to cool for 10 min.
Try using brown sugar or maple syrup instead of white table sugar. You can add more cinnamon ( I've used as much as 2 Tbsp) if you like.
Ingredients:
2 -8 oz packages Cream Cheese @ room temperature
1 1/2 Cups table sugar reserving 1/2 Cup
1 Tbsp Ground Cinnamon
1 Tsp Vanilla Extract
2 packages Crescent Dinner Rolls
1/2 stick butter – cut into 1/4" cubes
While at home:
1. combine 1 Cup of the sugar with package of cream cheese and vanilla. Mix (hand mixer is great) to evenly combined. Scoop into a gallon sized zip lock bag refrigerate. You can do the a few days before leaving for camp.
2. place the remaining sugar and cinnamon in a 2nd zip lock bag.
At camp:
1. Remove zip lock bag with cream cheese mixture from cooler (see below). Allow to warm to room temp so it is squeezable/spreadable
2. Fire Prep: Get Charcoal Briquette ready (grey ash on the outside). For a 12" Dutch Oven you will need 20 briquettes plus more for replacing as they burn out. We are looking for 350 deg F cook temperature.
3. Dutch oven Prep: Line bottom of dutch oven with 3-4 sheets of aluminum foil. Leave them long for extraction latter,( think of it as making a sling). Tip: If you have an aluminum camp plate that is of the size that fits the bottom of your dutch oven, place it upside down inside then line with aluminum foil. This trick helps keeps the bottom from burning before the top gets done.
4.Pre heat 12" dutch oven by placing 12 (whole) briquette coals on top and 8 briquettes underneath for approx. 5-10 min.
To Assemble:
1) Remove the now hot Dutch oven from fire and take the lid off. Spray dutch oven with a non stick spray of your choice.
2) Carefully (dutch oven is HOT) unroll the 1st package of the crescent rolls and place them flat in one layer on the bottom of your lined Dutch oven. You will need to separate a few of the crescent rolls to get basic even coverage. It doesn't need to be perfect as the crescent rolls will expand as they cook.
3) Cut off bottom corner of cream cheese bag to make a 2" opening. Squeeze the cream cheese, sugar & vanilla mixture over the crescent dough. Use a spatula to even it out the mixture.
4) Take second package of crescent rolls and spread over the cream cheese mixture. Same technique as the bottom.
5) Sprinkle the sugar and cinnamon evenly over the top and evenly place the cubed cold butter on top..
Replace lid on dutch oven, place it back on top of coals (12 briquettes on top and 8 under). Rotate the lid and the bottom 90 degrees in opposite directions every 10 min or so to prevent hot/cold spots. Replace coals as they burn out. Total cook time 30 min - 45 minutes. Start checking after 20 mins. It will look dark, don't worry about that, you are looking for the crescent rolls to be cooked through. When done, remove from fire, remove lid and pick up cake by using the sling of the long sheets of the aluminum foil you lined the oven with. Allow to cool for 10 min.
Try using brown sugar or maple syrup instead of white table sugar. You can add more cinnamon ( I've used as much as 2 Tbsp) if you like.
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