Sopapilla Cheesecake

by T&K Dairy
8 g
Protein
535
Calories
53 g
Carbs
33 g
Total Fat
15 min
Prep Time
35 min
Cook Time
12
Servings
sopapilla cheesecake slice with dollop of whipped cream on top

Ingredients

  • 3 (8-ounce) packages cream cheese, softened
  • 2 cups sugar, divided
  • 3 eggs
  • 1 tablespoon vanilla
  • 2 (8-ounce) cans crescent rolls, preferably seamless
  • ½ cup (4-ounces) butter, melted
  • Cinnamon to taste

Nutrition Facts

per serving

Calories: 535
Protein: 8 g
Carbohydrate: 53 g
Fiber: 0 g
Total Fat: 33 g
Saturated fat: 19 g
Cholesterol: 93 mg
Calcium: 62% DV
Sodium: 540 mg

Instructions

Preheat oven to 350°F. Using a mixer, blend cream cheese, 1½ cups sugar, eggs, and vanilla together. Spray a 9x13-inch baking dish with cooking spray. Unroll 1 can of crescent rolls and place in the bottom. Spread cream cheese mixture evenly over dough. Unroll second can of dough and place over cheese layer. Pour butter over cake as evenly as possible. Combine remaining ½ cup sugar and cinnamon; sprinkle evenly on top. Bake for 35 to 40 minutes until set in center. Let cool before cutting if possible. Refrigerate remainder.

View All Recipes