Sopapilla Cheesecake



Sopapilla Cheesecake 

This was so easy and fast to make.  And really delicious!  I had my guests asking for seconds.  You can also cut this into bars and serve.

  • 2 cans Crescent roll dough
  • 2 (8-oz.) pkgs. cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, melted
  • Cinnamon and sugar

Unroll and spread 1 can crescent roll dough on bottom of ungreased 9″ x 13″ baking pan, pressing seams together.

Combine softened cream cheese, sugar, and vanilla in mixer and then spread over dough in pan.

Next take the second can of crescent roll dough and spread it out on a piece of parchment paper.  Make it the same size as the first one and press seams together.  Then turn paper with dough on it over the top of the cream cheese mixture and pull off paper.  It should cover the top entirely.

Brush melted butter over the top of the dough and then sprinkle generously with cinnamon and sugar mixture.

Bake at 350 degrees for 20 to 30 minutes.

Note:  I used reduced fat crescent rolls and low-fat cream cheese to save some calories.

“Worship is a heart overflowing with praise to God.”


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