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Sopapilla Cheesecake Recipe

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

Contributor:  
Contributor:  
Kristen Hickling

Category:
Category:

Ingredients:  
Ingredients:  
2 cans crescent rolls, divided
2 8-oz pkgs softened cream cheese
1 c sugar
1 tsp vanilla

Topping:
1 stick butter
1/2 c sugar (you can use less)
1 tsp cinnamon

Directions:
Directions:
Heat oven to 350. Spray 9X13 pan with cooking spray. Spread 1 can of crescent rolls on the bottom of the pan. Pinch together any openings of seams. Beat softened cream cheese, sugar and vanilla. Spread over the rolls in the pan. Take other can of crescent rolls and spread on wax paper, making sure there are no openings. Place on top of the cream cheese layer. Melt butter and pour on top of rolls. Mix sugar and cinnamon and sprinkle over butter. Bake for 30 minutes. Serve hot or cold.

 

 

 

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