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Nutrition Facts
Serving Size 128 g
(Approx. 10 Servings)
Amount Per Serving
Calories 450 Calories From Fat 280
% Daily Value*
Total Fat 31 g 48%
Saturated Fat 17 g 85%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 660 mg 28%
Total Carbohydrate 36 g 12%
Dietary Fiber 0 g 0%
Sugars 19 g
Protein 7 g
Vitamin A 20% Iron 2%
Vitamin C 0% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sopapilla Cheesecake

Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
10  People


Recipe makes 10 Servings

1 non-stick cooking spray
2 canisters (8 oz each) of refrigerated cresent rolls
2 Tbsp cinnamon sugar, divided use
3 bricks (8 oz. each) cream cheese, softened, softened
1 cup(s) powdered sugar
1/4 Tsp grated nutmeg, grated
1/2 Tsp kosher salt
2 Spiced Islands Vanilla Bean, scraped and seeded
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Preheat oven to 375˚F.
Coat spring-form or circular cake pan cake pan with non-stick cooking spray and set aside.
Open one canister of refrigerated crescent roll dough and place in pan. Use your fingers to press dough evenly across bottom of pan to form the bottom layer.
Sprinkle 1 tablespoon of cinnamon sugar evenly over dough. Then, using a fork, dock bottom dough evenly to prevent bubbles while baking.
Pre-bake crust in oven for 5 minutes. This will allow the bottom crust to set up before adding the cheesecake filling on top. Remove from oven and let cool.
In a stand mixer, add softened cream cheese, powdered sugar, grated nutmeg, salt, and vanilla bean seeds and mix over medium speed until smooth and creamy (about 2-3 minutes). Pour cheesecake filling onto pre-baked crust and spread evenly.
Take remaining crescent roll dough and gently tear pieces of dough and lay it on top of cheesecake filling to form the top crust. Sprinkle remaining cinnamon sugar evenly over the top.
Bake for 12-15 minutes or until top is slightly browned and crispy. Allow to cool. Refrigerate at least 1 hour before cutting and consuming.


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