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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 242.7
  • Total Fat: 8.0 g
  • Cholesterol: 3.3 mg
  • Sodium: 466.7 mg
  • Total Carbs: 35.2 g
  • Dietary Fiber: 0.0 g
  • Protein: 6.0 g

View full nutritional breakdown of Sopapilla Cheesecake (lower fat and calories) calories by ingredient
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Sopapilla Cheesecake (lower fat and calories)

Submitted by: APLANCK

Introduction

I modified this easy to make mexican dessert recipe to use low fat ingredients and replaced some of the sugar with a substitute to make it lower in fat and calories. This modified version was loved by 4 college kids and my husband, all of whom tend to me picky eaters. I modified this easy to make mexican dessert recipe to use low fat ingredients and replaced some of the sugar with a substitute to make it lower in fat and calories. This modified version was loved by 4 college kids and my husband, all of whom tend to me picky eaters.
Number of Servings: 12

Ingredients

    1 (8oz) package of no fat cream cheese, softened
    1/2 cup white sugar
    1/4 cup splenda for baking
    1 teaspoon vanilla extract
    2 (8oz) packages refridgerated crescent rolls (reduced fat)
    1/4 cup white sugar
    1/8 cup splenda for baking
    2 teaspoons ground cinnamon

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Directions

This makes 12 servings.

1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 9 x 13 inch baking dish with cooking spray.

2. Beat the cream cheese with 1/2 cup sugar, 1/4 cup splenda, and vanilla extract in a bowl until smooth; set aside.

3. Unroll the cans of crescent roll dough, and use your hands or rolling pin to shape each sheet into a 9x13 inch rectangle. Press one sheet into the bottom of the 9x12 inch baking dish. Evenly spread cream cheese mixture into baking dish, then cover with remaining piece of crescent dough.

4. Combine melted margarine, 1/4 cup sugar, 1/8 cup splenda and cinnamon. Drizzle and then brush mixture evenly over the top of hte cheesecake.

5. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. All to cool 10 minutes before serving.

Number of Servings: 12

Recipe submitted by SparkPeople user APLANCK.






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Member Ratings For This Recipe

  • This was very good. Recommend half the sugar. I added apples to the top. Be prepared to wrestle the crescent dough, it was a challenge for me. ;) - 11/29/10

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  • This was fantastic! Loved the slight crunch to the topping along with the smooth texture of the cheesecake. - 5/6/10

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  • Made it for a carry in and everyone loved it. The margerine/butter in the description was not in the ingredient list though. Excellent flavor! - 5/6/10

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  • This was great! I had only 1/2 of the serving size but it was awesome! - 5/6/10

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  • Yummy, but VERY sweet. I think the next time I try it I will use half the sugar. I used Smart Balance butter spray and Sugar in the Raw on top, and it came out nice and crunchy. We had it with sliced banana and it was lovely. - 7/1/09

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  • So is this served cold or hot? - 5/18/09

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  • Thank you for posting! I love this dessert - I used a splenda sugar blend and only used that - about 1/2 cup total for filling. On the top - I used sugar in the raw instead of the sugar and splenda - it made the top so crunchy and yummy! I also love adding cooked mixed berries...yum! - 5/12/09

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  • AMAZING!! I used all Splenda Sugar Blend and Crisco spray instead of margarine and was able to lower the calories. - 4/30/09

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  • This is a really good recipe. We loved it! - 4/11/09

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  • This was very good! Quite rich!
    I did'nt cook it long enough and the bottom was a bit underdone, but the flavor is wonderful!
    My mother who's doing Weight Watchers passed because it was a bit high in calories for her aloted dinner points. - 4/6/09

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  • 0 of 1 people found this review helpful
    This sounds great! I love sopapillas and all are sure to like this! Thamks! - 4/5/09

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  • Incredible!
    0 of 1 people found this review helpful
    Huge hit for Taco Party Dinner! - 4/5/09

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