"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sopapilla cheesecake Recipe

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This recipe for Sopapilla cheesecake, by , is from The McCollum Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Robyn Oldfield

Category:
Category:

Ingredients:  
Ingredients:  
2 cans of pillsbury crescent roll dough sheets
2 bricks cream cheese
3/4 cup sugar
1 tsp vanilla

1/2 cup (1 stick) butter
1/4 cup sugar
1 TBS cinnamon

Directions:
Directions:
In a 9x13 pan, spray with non-stick spray then roll out 1 dough sheet into bottom of pan. In a bowl, mix together the cream cheese, vanilla and sugar. Spread the mixture over the dough and top with the 2nd dough sheet. Melt the butter and spread over top of dough. Mix cinnamon and remaining sugar and sprinkle over top of melted butter. Bake at 350 degrees for 30 minutes until golden brown.

Number Of Servings:
Number Of Servings:
12-15

 

 

 

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