Snickerdoodle Sopapilla Cheesecake

Snickerdoodle Sopapilla Cheesecake

Ingredients

  • 1 Package Pam's Pantry Snickerdoodle No Bake Cheesecake Mix
  • 1 can Pillsbury Refrigerated Crescent Rolls
  • 12 oz Cream Cheese
  • 1/4 cup Butter
  • Cinnamon & Sugar

Instructions

  1. Preheat oven to 350 degrees
  2. Unroll and spread 1/2 of the can of crescent rolls on the bottom of an un-greased 8x8 pan.
  3. Soften the cream cheese in the microwave for at least 1 full minute on high, must be very soft, almost melted.
  4. Add the package of Snickerdoodle Mix to the cream cheese and stir well.
  5. Spread the Snickerdoodle mixture over the layer of crescent rolls.
  6. Unroll and spread the remaining 1/2 can of crescent rolls over the snickerdoodle mixture.
  7. Melt butter in microwave and drizzle over the top layer of crescent rolls.
  8. Sprinkle with Cinnamon & Sugar.
  9. Bake at 350 degrees for 20-25 minutes.
  10. Double recipe for a 9x13 pan.

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