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Sopapilla Cheesecake Recipe

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This recipe for Sopapilla Cheesecake, by , is from The Hall/Harding Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Abney
Added: Wednesday, May 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cans Pillsbury Crescent Rolls - Large and Flakey
2 blocks Philidelphia Cream Cheese
2 c. sugar
1 sitck of real butter
Several heavy dashes of ground cinnamon
1 tsp. vanilla extract

Directions:
Directions:
Preheat oven to 350. Use a 13x9 glass baking dish. Lightly grease the dish. Soften the 2 blocks of cream cheese and beat with a fork, adding only 1 of the cups of sugar a little at a time. Then the vanilla.

Roll out 1 can of the rolls in the botton of the baking dish. Spread the cream cheese mixturee on the top of these rolls. Then roll out the other can of rolls on top of the cream cheese mixture.

Then melt the butter and pour on top of the second can of rolls. Sprinkle heavy dashes of cinnamon on top. Then shake the other cup of sugar over the top of all of it.

Then bake this at 350 for 20-25 minutes or until golden brown.

Options: You can also spinkle some nutmeg, ground cloves etc. on top along with the cinnamon.

 

 

 

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