Sopapilla Cheesecake

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

Recipe: #31092

December 14, 2018



"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 is 12 servings

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 by Step Method

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


No special items needed.

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