Sopapillo Cheesecake
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 152.9
- Total Fat: 6.4 g
- Cholesterol: 5.5 mg
- Sodium: 117.2 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 0.3 g
- Protein: 2.6 g
View full nutritional breakdown of Sopapillo Cheesecake calories by ingredient
Introduction
I found the original recipe online, and modified to be healthier! Reduced butter and sugar, replaced sugar in cream cheese with honey, halved servings sizes. Delicious, and satisfying without the guilt!http://allrecipes.com/recipe
/sopapilla-cheesecake-pie/detail.aspx I found the original recipe online, and modified to be healthier! Reduced butter and sugar, replaced sugar in cream cheese with honey, halved servings sizes. Delicious, and satisfying without the guilt!
http://allrecipes.com/recipe
/sopapilla-cheesecake-pie/detail.aspx
Number of Servings: 24
Ingredients
-
Cheesecake:
2 cans reduced fat crescent roll dough
1 cup low fat cream cheese
3/4 cup honey
1/2 T vanilla
Topping:
1/4 cup melted butter
1/4 cup sugar
1 T cinnamon
1/4 cup honey
1/4 cup slivered almonds
Tips
The honey I use is orange blossom honey....the flavor with the cinnamon and cream cheese is incredible!
Directions
1. Preheat oven to 350. Lightly spray a 9X13 baking dish, wipe with a paper towel.
2. Beat together cream cheese, honey, and vanilla.
3. Roll out crescent roll dough with rolling pin until it is 9X13. Place in bottom of baking dish.
4. Top dough with cream cheese mixture, then the other can of dough (also rolled out).
5. Brush the top of the dough with melted butter. Sprinkle almonds over top, then combine sugar and cinnamon and sprinkle over the top.
6. Bake until dough puffs up, about 45 minutes. While still hot from the oven, drizzle with honey. Allow to cook completely in pan before cutting into 24 small pieces.
Serving Size: Makes 24 servings of about 1.5" X 1.5"
Number of Servings: 24
Recipe submitted by SparkPeople user FRENCHIFAL.
2. Beat together cream cheese, honey, and vanilla.
3. Roll out crescent roll dough with rolling pin until it is 9X13. Place in bottom of baking dish.
4. Top dough with cream cheese mixture, then the other can of dough (also rolled out).
5. Brush the top of the dough with melted butter. Sprinkle almonds over top, then combine sugar and cinnamon and sprinkle over the top.
6. Bake until dough puffs up, about 45 minutes. While still hot from the oven, drizzle with honey. Allow to cook completely in pan before cutting into 24 small pieces.
Serving Size: Makes 24 servings of about 1.5" X 1.5"
Number of Servings: 24
Recipe submitted by SparkPeople user FRENCHIFAL.