Vegetarian

Sopapilla Cheesecake is for Breakfast.

Sopapilla Cheesecake takes several minutes to prepare.

Sopapilla Cheesecake takes several minutes to cook.

Sopapilla Cheesecake makes 12 servings.

The ingredients for Sopapilla Cheesecake are:

2 cans pillsbury crescent rolls, seamless
2 (8oz) packages cream cheese (softened)
3/4 cup sugar
1 teaspoon vanilla

Topping
1/4 cup butter (melted)
1 tbs cinnamon
1/4 cup sugar

Here is how you make Sopapilla Cheesecake:

Preheat oven to 350 degrees. Unroll and spread one can of crescent rolls on bottom of ungreased 9x13 inch metal pan. If you aren't using the seamless crescents, be sure to smooth out the seams before adding the filling. Combine softened cream cheese, sugar, and vanilla in a bowl. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture, being sure to press together any seams. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake for 20-30 minutes. Drizzle with honey, if desired.Can be refrigerated before baking; wait to add the topping just before baking. Can also be frozen after baked and thawed before serving.Serving Size:?Makes 12 servings.

The nutritional information for Sopapilla Cheesecake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 349.1

• Total Fat: 22.9 g
• Cholesterol: 51.7 mg
• Sodium: 432.6 mg
• Total Carbs: 34.7 g
• Dietary Fiber: 0.3 g
• Protein: 5.5 g