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Thread: Sopapilla Cheesecake

  1. #1
    Senior Member Bren's Avatar
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    I made this yesterday for my quilt group and everyone wanted the recipe!
    Attached Files Attached Files

  2. #2
    Super Member jljack's Avatar
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    Looks good!!

  3. #3
    Super Member
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    sounds delicious!

  4. #4
    Senior Member bobbie1's Avatar
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    This sounds alot like Williamsburg Bread.

  5. #5
    Super Member mimiknoxtaylor's Avatar
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    sounds good

  6. #6
    community benefactor BECOOLWRAPS's Avatar
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    I'M GOING TO A POT LUCK DINNER TONIGHT AND WILLMAKE THIS TO TAKE ALONG. THANKS!

  7. #7
    Power Poster blueangel's Avatar
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    Sounds yummy

  8. #8
    Senior Member
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    cannot download please show it here...ty

  9. #9
    Super Member Baloonatic's Avatar
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    Sopapilla Cheesecake
    3 (8 oz) pkg cream cheese, softened
    1 cup white sugar
    1 tsp vanilla extract
    2 (8 oz) cans crescent roll dough
    cup melted butter
    cup white sugar
    1 tsp cinnamon
    cup honey
    Preheat oven to 350. Beat cream cheese with 1 c. sugar and vanilla extract in a bowl until
    smooth. Unroll crescent roll dough and use rolling pin to shape each piece into 9 x 13
    rectangle. Press one piece into the bottom of a lightly greased 9 x 13 baking dish, evenly
    spread the cream cheese mixture into the baking dish, then cover with remaining piece of the
    crescent dough.
    Drizzle melted butter evenly over the top of the cheesecake. Stir remaining c. sugar along
    with the cinnamon in a small bowl, and sprinkle over the cheesecake.
    Bake in preheated oven until the crescent dough has puffed up and turned golden brown, about
    30 min. Cool completely in the pan & drizzle with honey before cutting into squares

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