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Sopapilla Cheesecake Recipe

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

Betsy Stine


2 packages refrigerated crescent rolls
3 (8 oz) packages cream cheese
3/4 cup brown and 3/4 cup white sugar
1 Tablespoon vanilla
1/2 teaspoon cinnamon
1/2 cup butter
1/2 cup cinnamon and sugar
Sliced almonds for the top

Preheat oven to 350.

Press one package of crescent rolls into a 9X13 pan, making sure it is evenly pressed over the entire pan.

Beat cream cheese, sugar, and vanilla together.

Spread over crescent rolls.

Take second package of crescent rolls and separate the crescent rolls. You are going to press them over the cheesecake layer to create a layer that completely covers the filling. We press them together and out on a cutting board before placing over filling, but do whatever works.

Melt butter and pour over second crescent roll layer.

Sprinkle cinnamon and sugar over the butter.

Bake for 30 minutes.

Eat war or let cool and chill for several hours before serving.

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