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sopapilla-cheesecake-pie-recipe

Sopapilla Cheesecake Pie Recipe

A delicious gluten-free dessert combining the flavors of sopapilla and cheesecake.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: Mexican
Servings: 8 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 2 packages Gluten-Free Crescent Roll Dough
  • 2 packages Cream Cheese softened
  • 1 cup Sugar divided
  • 1 teaspoon Vanilla Extract
  • ½ cup Butter melted
  • 1 teaspoon Ground Cinnamon

Instructions 

  1. Preheat oven to 350°F (175°C).
  2. Press one package of crescent roll dough into the bottom of a baking dish.
  3. In a mixing bowl, combine the cream cheese, 1 cup of sugar, and vanilla extract until smooth.
  4. Spread the cream cheese mixture over the dough in the baking dish.
  5. Unroll the second package of crescent roll dough and lay it over the cream cheese mixture.
  6. Pour the melted butter over the top layer of dough.
  7. Mix the remaining sugar and ground cinnamon together and sprinkle over the top.
  8. Bake in the preheated oven for 30 minutes, or until the dough is golden brown.
  9. Let cool before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 30g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 300mg | Potassium: 100mg | Fiber: 1g | Sugar: 20g | Vitamin A: 500IU | Calcium: 100mg | Iron: 1mg

Keywords

Gluten-Free
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