Sopapilla Cheesecake

12
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"A fancy dessert that's super easy and delicious. Good for potlucks. Adapted from Shirley Pauley's recipe in the Steel Magnolia's cookbook."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (87.2 g)
  • Calories 289.4
  • Total Fat - 14.3 g
  • Saturated Fat - 7.9 g
  • Cholesterol - 35.9 mg
  • Sodium - 325.4 mg
  • Total Carbohydrate - 37.8 g
  • Dietary Fiber - 1.1 g
  • Sugars - 28.1 g
  • Protein - 3.4 g
  • Calcium - 35 mg
  • Iron - 0.8 mg
  • Vitamin C - 5.2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350°. Coat a 9 x 13 pan with cooking spray, set aside.

Step 2

In mixer, combine cream cheese and 4 tablespoons butter at medium speed until creamy. Gradually beat in 1 cup sugar, then add 1 teaspoon vanilla.

Step 3

Unroll one package of crescent rolls, place in bottom of prepared pan (do not separate rolls). Press dough to stretch to edges of pan, pressing to seal perforations.

Step 4

Spread cream cheese over dough.

Step 5

Unroll remaining package and roll on lightly floured surface into a 9 x 13 rectangle, pressing dough to seal perforations. Place on top of cream cheese mixture.

Step 6

In small saucepan, melt remaining 6 tablespoons butter, stirring remaining 1/2 cup sugar, 1 teaspoon vanilla and cinnamon. Spread mixture evenly over dough.

Step 7

Bake 30 minutes, until slightly puffed and golden brown. Cool before cutting into squares.

Tips & Variations


No special items needed.

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