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
Serving
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
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, 1 ½ 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 melted 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.
Farm Families
Gingg Family
Del Rio Dairy
Farm to Table
