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| Sopapilla Cheesecake |
Ingredients:
1 (8 ounce) package cream cheese, softened 1 cup white sugar 1 teaspoon vanilla extract 2 (8 ounce) packages refrigerated | crescent rolls 1/2 cup melted butter 1/2 cup white sugar 1 teaspoon ground cinnamon |
Directions:
| 1. | Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray. |
| 2. | Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside. |
| 3. | Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 inch rectangles. Press one sheet into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, and brush with melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small bowl, and sprinkle evenly over the top of the cheesecake. |
| 4. | Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before serving. |
Nutrition Information Servings Per Recipe: 12 Calories: 378 | Amount Per Serving
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I modified the above recipe by using the following:
2/3 cup Splenda brown sugar instead of 1 cup white sugar
less than 1/3 cup of white sugar (ran out of brown sugar) and small amount of Splenda brown sugar for the white sugar in the topping
Smart Balance spray and a spoonful of unsweetened applesauce instead of melted butter
All products bought were reduced fat and light (crescent rolls and cream cheese, respectively)
With all these modifications, I was able to reduce the calories to about 220 calories per serving!!
This dessert was very flavorful and yummy!! It can probably still be altered because it was still super sweet!
My family could not stop eating it and wants it to stay the way I made it. :)
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