Sopapilla Cheesecake: A Delicious Low-Sugar Recipe

Sopapilla Cheesecake

Photo byDebbie Miller

If you like sopapilla cheesecake, give this recipe a try. I actually make it using spenda and fat free cream cheese.

3 (8 oz)packages of cream cheese, softened

1 1/2 cups of sugar (remember if you use a sugar substitute like splenda, cut the portions by half)

1 1/2 tsps vanilla

2 (8 oz) cans of crescent roll dough sheets

1/2 cup of melted butter

1/2 cup sugar (this is for the very top, so be sure and cut the portion by half if using a substitute)

1 tsp ground cinnamon

1/4 cup of sliced almonds.

Preheat oven to 350. Beat the cream cheese, sugar and vanilla until smooth. Unroll 1 roll of the crescent roll dough and place into a 9x13 baking dish sprayed with cooking spray. Spread the cream cheese mixture over the dough, spreading evenly. Cover with the remaining roll of crescent roll dough. Drizzle the melted butter over the top of the dough and sprinkle with sugar and cinnamon. Top with the almond slices. Bake for approximately 45 minutes, until the crescent roll dough has puffed and turns golden brown. Cool completely, and then cut into squares.