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Beth Moore's Sopapilla Cheesecake

Total 41 minPrep 11 minCook 30 min16 servings411 cal
MeatlessGluten-Free
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Beth Moore's Sopapilla Cheesecake recipe

Nutrition

Calories
411 cal
Protein
5.5 g
Carbs
45 g
Fat
22.8 g
Sat. fat
12.6 g
Sugar
45 g
Sodium
360 mg

Ingredients

  • 2 oz cream cheese
  • 2 whole refrigerated crescent dinner rolls
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup butter
  • 1/2 cup cinnamon sugar

Directions

  1. 1

    In a 9x13 pan , unroll one can of crescent rolls and line them in the bottom of the pan

  2. 2

    Flatten

  3. 3

    Mix together the sugar , cream cheese and extract

  4. 4

    Spread over crescent rolls

  5. 5

    Unroll the other can and place crescent rolls on top of cream cheese mixture

  6. 6

    Pour one half cup of melted butter over the top and sprinkle with the cinnamon sugar mixture

  7. 7

    Bake at 350 for 30 minutes

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