Reciepes - Sopapilla Cheesecake Ingredients: -3 cans...

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Sopapilla Cheesecake Ingredients: -3 cans pillsbury butter crescent rolls -2 (8oz) packages cream cheese (softened) -1 cup sugar -1 teaspoon vanilla -1/4 cup butter (melted) -Cinnamon & sugar Instructions: Unrolled and spread 1 & 1/2 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes. **Edit 8.20.11: to save some calories (and dough. ..as in mulah! oh, the puns are endless. ..), I have found that I can actually cut the recipe down to 2 cans of crescent roll dough. Just spread the dough a bit thinner and you can still cover a 9x13 pan. I also use Neufchâtel in place of cream cheese (they're right next to each other on your grocer's shelf). It's 1/3 less fat (and a higher protein content) and you can't tell the difference one bit Ingredients CRUST: 20 crème-filled chocolate sandwich cookies 2 1/2 tablespoons unsalted butter, melted FILLING: 2 8-oz. packages cream cheese, at room temperature 1 cup sugar 1 cup canned pumpkin puree 3 large eggs, at room temperature 1 teaspoon vanilla extract 3 tablespoons all-purpose flour 1 teaspoon pumpkin pie spice 1/4 teaspoon salt Preparation 1. Preheat oven to 350ºF. Line an 8-inch-square pan with foil so that foil overhangs sides. Mist with cooking spray.
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Reciepes - Sopapilla Cheesecake Ingredients: -3 cans...

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