Sopapilla Cheesecake

Name: Sopapilla Cheesecake Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 16
Ingredients: 2 blocks Fat Free Cream Cheese; 1 cup Splenda; 1 tbsp vanilla; 2 cans pillsbury lowe fat crescent rolls; 1 stick butter/margarine blend; 2 tbsp sugar with 1/4 tsp ground cinnamon to top the cake

Minutes to Prepare: 10
Minutes to Cook: 35

Number of Servings: 16

Ingredients

2 blocks Fat Free Cream Cheese1 cup Splenda1 tbsp vanilla2 cans pillsbury lowe fat crescent rolls1 stick butter/margarine blend2 tbsp sugar with 1/4 tsp ground cinnamon to top the cake

Directions

Beat cream cheese, splenda and vanilla in a bowl. Set aside. Unroll and press 1 can rolls to bottom of 13x9" glass baking dish. Spread cream cheese mixture over the roll evenly. Arrange second can over top of cream cheese mixture. Melt butter/margarine blend and pour over top layer. Sprinkle with cinnamon/sugar mix. Back at 350 degrees for 35 minutes in preheated over til brown and bubbly.

Number of Servings: 16

Recipe submitted by SparkPeople user MELBLUE_EYES73.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 260.7
Total Fat: 11.8 g
Cholesterol: 9.4 mg
Sodium: 488.0 mg
Total Carbs: 29.6 g
Dietary Fiber: 0.0 g
Protein: 6.9 g

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