"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Sopapilla Cheesecake Recipe

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This recipe for Sopapilla Cheesecake, by , is from The Williams Family Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Kruse
Added: Tuesday, February 1, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 cans crescent rolls (low-fat work fine)
1 1/2 c. sugar
1 tsp vanilla
1 tsp cinnamon
2- 8 oz pkgs cream cheese softened (low fat or non-fat are fine)
1 stick butter or margarine

Directions:
Directions:
Heat oven to 350. Spray 9 x 13 pan with non-stick spray or grease with margarine/butter. Press one can of crescent rolls out flat to cover bottom of pan. In a mixing bowl, mix cream cheese, 1 cup sugar, and vanilla until creamy then spread over crescent roll layer in the pan. Cover with the remainder of the crescent rolls laid out flat. Melt the butter and stir in the cinnamon and the other 1/2 c of sugar. Pour this over the top. Bake in pre-heated oven for 30 minutes. Cool before slicing.

Number Of Servings:
Number Of Servings:
12-24 depending on size of servings
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is a yummy, quick and easy dessert. Good to serve with mexican food.

 

 

 

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