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Sopapilla Cheesecake Recipe

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

Contributor:  
Contributor:  
Jennifer Read
Added: Thursday, February 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2-cans of Crescent Rolls
4-pkg of Cream Cheese
1-1/2-cup sugar
2-tsp vanilla
1 stick of Butter (for topping)
1/2-cup of Sugar (for topping)
2 eggs
cinnamon
9 X 13 pan

Directions:
Directions:
Preset Oven to 350
In a large bowl, mix sugar,vanilla, cinnamon (I never measure the cinnamon so do it how you would like it) and eggs. Add cream cheese. Blend with mixer for a few minutes until most of cream cheese is mixed in. A few little lumps is OK :) In the 9 x 13 pan, take one can of crescent rolls and lay them out on the bottom of the pan for your bottom crust. Pour the cream cheese mixture over the crescent rolls and then take the second can of rolls and stretch them for the top crust. Melt the butter in a microwave safe dish and pour it over the top crust of the cheesecake. Then sprinkle cinnamon and sugar on the top. Put in the oven and cook for 35-40 mins.

Number Of Servings:
Number Of Servings:
undetermined
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This cheesecake is a huge hit anywhere I have taken it. It's a little mixture of the traditional sopapilla and the all time favorite, cheesecake. I hope everyone enjoys making this dish as much as I have.

 

 

 

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