Sopapilla cheesecake

Sopapilla Cheesecake
Sopapilla Cheesecake

Looking for a yummy Tex-Mex dessert?  Try Sopapilla cheesecake! I get more compliments on this dessert and it was so easy to make.

Sopapilla Cheesecake
13×9 pan sprayed with Pam
350 degree oven

Ingredients:
4 cans of crescent rolls
2-8 oz. blocks of cream cheese softened
2 c. sugar-divided
2 tsp. vanilla
1 stick of butter
1 can of pie filling (optional)
cinnamon-to sprinkle on top or 1 tsp. to mix with topping

Lay 2 cans of rolls on bottom of pan. Smoosh them together to make a crust. Mix cream cheese, vanilla and 1 c. of sugar and cream together. Spread on top of rolls. Top with pie filling. Add the last 2 cans of rolls on top. Melt butter with sugar and cinnamon and pour over top. Bake for 35 minutes.

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One Response to “Sopapilla cheesecake”

  1. Julie Cohn

    This looks incredible, thank you for sharing on the Labor Day recipe link!

    Reply

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