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    Sopapilla Cheesecake

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    Ingredients:

    Servings:

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    Directions:

    Prep Time: 30 mins

    Total Time: 1 1/4 hr

    1. 1 Preheat an oven to 350 degrees F (175 degrees C).
    2. 2 Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
    3. 3 Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.
    4. 4 Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.
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    Crock Pot Creamy Orange Cheesecake. Recipe by Mirj

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    About This Recipe

    Sopapilla Cheesecake

    on July 29, 2010
    ID #433905

    My husband got this recipe from a co-worker. It was really good.

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    Nutrition Facts

    Sopapilla Cheesecake

    Serving Size: 1 (209 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 785.9
     
    Calories from Fat 416
    52%
    Total Fat 46.2 g
    71%
    Saturated Fat 26.9 g
    134%
    Monounsaturated Fat 13.9 g
    69%
    Polyunsaturated Fat 2.5 g
    12%
    Trans Fat 0.0 g
    0%
    Cholesterol 152.4 mg
    6%
    Sodium 642.9 mg
    26%
    Potassium 188.1 mg
    5%
    Magnesium 27.7 mg
    1%
    Total Carbohydrate 82.6 g
    27%
    Dietary Fiber 2.5 g
    10%
    Protein 12.5%
    25%
    Detailed Nutrition Values About Nutrition Info

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