Sugar-Free Crescent Sopapilla Cheesecake |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Great dessert for people with diabetes that love cheesecake! ***NOTE: to make the cinnamon topping mix a 1/2 cup of splenda and 2 tbsp of cinnamon together and sprinkle on the top.*** Ingredients:
2 (16 ounce) refrigerated crescent dinner rolls |
2 (8 ounce) cream cheese |
1 cup splenda sugar substitute |
1 teaspoon vanilla extract |
1/2 cup butter or 1/2 cup margarine, melted |
1/2 cup splenda sugar substitute |
2 tablespoons cinnamon |
Directions:
1. Preheat oven to 350 degrees.
2. Using a 9 x 13 glass or metal baking pan unroll one package of crescent rolls and spread into bottom of pan.
3. Mix together cream cheese, splenda, and vanilla.
4. Spread over crescent rolls.
5. Unroll second package of crescent rolls and spread over cheese mixture.
6. Pour melted butter or margarine over crescent rolls and top with cinnamon mixture***.(see top for cinnamon mixture).
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