Petitchef

Sopapilla cheesecake, mexican brownies

Main Dish
4 servings
25 min
20 min
Very Easy

Ingredients

4

Preparation

  • Preheat an oven to 350 degrees F. Prepare a 9x13 inch baking dish with cooking spray.
  • Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside.
  • 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.
  • 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.

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Photos

Sopapilla Cheesecake, Mexican Brownies, photo 1
Sopapilla Cheesecake, Mexican Brownies, photo 2
Sopapilla Cheesecake, Mexican Brownies, photo 3

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