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!
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yield
12 -16 depending on size of pieces cut
prep time
15 Min
cook time
30 Min
method
Bake
Ingredients For apple pie sopapilla cheesecake
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2 canpillsbury crescent dough sheets
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2 pkg8 oz. cream cheese, softened
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1 cwhite sugar
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1 tspvanilla
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2 canapple pie filling
- TOPPING
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1/2 cwhite sugar
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1 tspcinnamon
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3 Tbspbutter - melted
How To Make apple pie sopapilla cheesecake
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1Preheat oven to 350 degrees, prepare 9"x13" pan with cooking spray.
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2Beat cream cheese, sugar and vanilla until well mixed and fluffy.
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3Unroll one can of crescent dough sheets onto bottom of pan. Spread cream cheese mixture over dough.
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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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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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6Bake for approx. 30 minutes until top is firm and golden brown.
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7Cool for about an hour, cover and refrigerate until firmly set and chilled. Cut and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Apple Pie Sopapilla Cheesecake:
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