Sopapilla cheesecake (Kendra Smith)
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INGREDIENTS
- 2 can crescent rolls
- 2- 8 oz cream cheese
- 1 1/2 cup sugar
- 1/2 cup butter
- 1 T cinnamon
INSTRUCTIONS
Heat oven to 350
Place one roll of crescent into bottom of 9x13 pan
Beat cream cheese and 1 cup of sugar. Spread on top of crescent . Layer the second can of crescent on top of cream cheese mixture. Pour melted butter on top and then other 1/2 cup sugar mixed with cinnamon on top.
Bake for 30 minutes
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (332g) | ||
| Recipe Makes: Servings | ||
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| Calories: 820 | ||
| Calories from Fat: 820 (100%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 92.1g | 123 % | |
| Saturated Fat 58.3g | 292 % | |
| Monounsaturated Fat 23.9g | ||
| Polyunsanturated Fat 3.5g | ||
| Cholesterol 244mg | 75 % | |
| Sodium 84371.3mg | 2909 % | |
| Potassium 55.7mg | 1 % | |
| Total Carbohydrate 2.2g | 1 % | |
| Dietary Fiber 1.4g | 6 % | |
| Sugars, other 0.8g | ||
| Protein 1.1g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 820
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