Sopapilla Cheesecake

By á-23163

This sweet Sopapilla Cheesecake features crescent rolls, cream cheese and cinnamon. Usually eaten in the morning in place of coffee cake... I confess, I have no problem enjoying them anytime, morning, noon or night!

Ingredients

• 9 x13 or 8x8 pan
• 2 cans Pillsbury butter crescent rolls
• 2 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla
• 1/4 cup butter, melted
• Cinnamon & sugar (1 part cinnamon to 3 parts sugar)

Details

Preparation time 15mins
Cooking time 35mins
Adapted from myellowumbrella.com

Preparation

Step 1

Unroll and spread 1 can crescent rolls on bottom of un-greased pan.

Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls.

Unroll and spread remaining crescent rolls over mixture.

Spread melted butter over the top and sprinkle with cinnamon and sugar.

Bake at 350 degrees for 20-30 minutes.

Cook'e notes:

You can drizzle honey on it while it is still hot.

To save some calories and dough…as in mulah, the puns are endless, I have found that I can actually cut the recipe down to 2 cans of crescent roll dough. Just spread the dough a bit thinner and you can still cover a 9×13 pan. I also use Neufchâtel in place of cream cheese (they’re right next to each other on your grocer’s shelf). It’s 1/3 less fat (and a higher protein content) and you can’t tell the difference one bit! There’s no way you can pass this recipe as healthy, but this at least helps.