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Sopapilla Cheesecake Pie

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Ingredients

Adjust Servings:
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey

Nutritional information

481 calories
28.7 g fat
50.8 g carbohydrates
5.6 g protein
61 mg cholesterol
459 mg sodium
52 mg potassium
38 g sugar
0 mg vitamin C
35 mg calcium
1 mg iron
3 mg magnesium

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Sopapilla Cheesecake Pie

Features:
    Cuisine:

      "I make this to take to pot luck dinners and get rave reviews! Easy to make, smells great while cooking and tastes wonderful!"

      • 3 hr
      • Serves 12
      • Medium

      Ingredients

      Directions

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      Steps

      1
      Done

      Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.

      2
      Done

      Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.

      3
      Done

      Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece 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. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.

      4
      Done

      Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

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