Pumpkin Sopapilla Cheescake By: Sarah Jentsch - Victoria County 4-H
Serves: 24
Ingredients: 2 cups softened 1/3 less fat cream cheese (8 ounce each) 1 cup all natural pumpkin (from can) 1 cup sugar 1 tsp. vanilla extract 2 cans reduced fat crescent rolls 1/2 cup sugar 1 teaspoon cinnamon 1/2 cup melted margarine
Instructions: 1. Preheat oven to 350 degrees. Prepare a 9x13 inch baking dish with cooking spray. 2. Beat the cream cheese with 1 cup of sugar, vanilla extract, and pumpkin in a bowl until smooth. 3. Unroll the cans of crescent roll dough. Press one piece into the bottom of the 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with remaining piece of crescent dough. Stir together 3/4 cup of sugar and cinnamon, and sprinkle over the top layer. Evenly pour the butter on top. 4. Bake in the preheated oven until the crescent dough has perked in turn golden brown, about 30 minutes. Remove from the oven. Cool completely in the pan before cutting.
