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Sopapilla Cheesecake Dessert Recipe

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

Contributor:  
Contributor:  
Sherri Snedecor

Category:
Category:

Ingredients:  
Ingredients:  
3 (8 oz.) packages cream cheese, softened
1 1/2 c. white sugar
1 1/2 tsp. vanilla extract
2 (8 oz.) cans crescent roll dough
1/2 c. melted butter
1/2 c. white sugar
1 tsp. ground cinnamon
1/4 c. sliced almonds

Directions:
Directions:
1. Preheat an oven to 350.

2. Beat the cream cheese with 1 1/2 c. of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13" rectangles. Press one piece into the bottom of a 9x13" baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.

3. Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 c. of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.

4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 min. Cool completely in the pan before cutting into 12 squares.

Number Of Servings:
Number Of Servings:
12

 

 

 

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