apple pie sopapilla cheesecake
This is a definite favorite of my Sunday School Class! I have wanted to take a picture of just a piece, but I do not cut it until I get to the class and it is always gone before I can get a picture. The crunchy cinnamon sugar topping, creamy filling and apples makes for a great treat with coffee in the morning!
prep time
15 Min
cook time
30 Min
method
Bake
yield
12-16 depending on size of pieces cut
Ingredients
- 2 cans pillsbury crescent dough sheets
- 2 packages 8 oz. cream cheese, softened
- 1 cup white sugar
- 1 teaspoon vanilla
- 2 cans apple pie filling
- TOPPING
- 1/2 cup white sugar
- 1 teaspoon cinnamon
- 3 tablespoons butter - melted
How To Make apple pie sopapilla cheesecake
-
Step 1Preheat oven to 350 degrees, prepare 9"x13" pan with cooking spray.
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Step 2Beat cream cheese, sugar and vanilla until well mixed and fluffy.
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Step 3Unroll one can of crescent dough sheets onto bottom of pan. Spread cream cheese mixture over dough.
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Step 4Top with both cans of Apple Pie Filling and spread to cover. Add last sheet of crescent dough to cover the filling to the edges.
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Step 5Melt butter. Mix Sugar and cinnamon together. Brush melted butter over top of dough and cut numerous slits to vent while cooking. Top with cinnamon sugar mixture.
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Step 6Bake for approx. 30 minutes until top is firm and golden brown.
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Step 7Cool for about an hour, cover and refrigerate until firmly set and chilled. Cut and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Desserts
Tag:
#Quick & Easy
Ingredient:
Dairy
Method:
Bake
Culture:
American
Keyword:
#breakfast
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