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    You are in: Home / Recipes / Sopaipilla Cheese Cake Recipe
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    Sopaipilla Cheese Cake

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Jacque_CS's Note:

    I am not sure where I got this recipe but it is my daughters favorite dessert. It is very easy and good. Every time I make this it is a hit!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a 9x13-inch glass dish roll out one can of crescent rolls, pinch together seams.
    2. 2
      In a large bowl blend the cream cheese, powder sugar and vanilla with a beater until creamy.
    3. 3
      Spread the cream cheese mixture over the rolls.
    4. 4
      Top the cream cheese with the second can of crescent rolls. Pinch the seams to form the crust.
    5. 5
      Pour the melted butter over the rolls, mix the sugar and cinnamon and sprinkle over the top of rolls.
    6. 6
      Cook for 30 minutes at 350°F.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on July 29, 2008

      55

    • on January 03, 2008

      55

      I got this recipe from a friend, only it called for regular sugar instead of powdered sugar (so I guess either will work). It is delicious and soooo easy. I've taken it to church dinners and folks rave over it....and always ask for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 14, 2007

      55

      never served that every onr raved easey and quick

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sopaipilla Cheese Cake

    Serving Size: 1 (154 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 533.3
     
    Calories from Fat 258
    48%
    Total Fat 28.7 g
    44%
    Saturated Fat 16.3 g
    81%
    Cholesterol 109.2 mg
    36%
    Sodium 585.5 mg
    24%
    Total Carbohydrate 58.0 g
    19%
    Dietary Fiber 3.5 g
    14%
    Sugars 21.2 g
    84%
    Protein 11.1 g
    22%

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