Ingredients for Beth Moore's Sopapilla Cheesecake
- 8 ounces softened cream cheese
- 2 (8 ounce) cans refrigerated crescent roll dough
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup granulated sugar and 1 teaspoon ground cinnamon
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How to Make Beth Moore's Sopapilla Cheesecake
- Preheat oven to 350°F (175°C).
- Grease a 9x13 inch baking pan.
- Unroll one (8 ounce) can of refrigerated crescent roll dough and press it into the bottom of the prepared pan. Gently flatten the seams.
- In a medium bowl, beat together 8 ounces of softened cream cheese, 1/2 cup granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Spread the cream cheese mixture evenly over the crescent roll layer.
- Unroll the second (8 ounce) can of crescent roll dough and place it over the cream cheese layer. Slightly press down to adhere.
- In a small bowl, melt 1/2 cup (1 stick) of unsalted butter. Drizzle evenly over the top layer of crescent rolls.
- In a separate small bowl, combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. Sprinkle evenly over the melted butter.
- Bake for 30-35 minutes, or until golden brown and the filling is set. Let cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
111g
Fat
63g
Carbs
15g
