CHIPS AHOY! Sopaipilla Cheesecake Dessert
Prep time20 min
Total time2hr 50min
ServingsMakes 24 servings.
Ingredients
- 2 pkg. (8 oz. each) brick cream cheese, softened
- 1½ cups sugar, divided
- 1 tsp. vanilla
- 18 CHIPS AHOY! Cookies, divided
- 2 cans (8 oz. each) refrigerated crescent dough sheets
- 6 Tbsp. butter, softened
- ½ tsp. ground cinnamon
Preparation
- Heat oven to 350°F.
- Mix cream cheese, 1 cup sugar and vanilla in medium bowl until blended. Chop 12 cookies; stir into cream cheese mixture.
- Unroll 1 can crescent dough onto bottom of 13x9-inch pan sprayed with cooking spray; press onto bottom of prepared pan and stretching dough as necessary to completely cover bottom of pan. Spread with cream cheese mixture. Unroll remaining can of dough on work surface; press into 13x9-inch rectangle. Place over cream cheese mixture.
- Crush remaining cookies into fine crumbs; place in small bowl. Add butter, cinnamon and remaining sugar; mix well. Drop small spoonfuls of butter mixture over dessert.
- Bake 30 min. or until puffed and golden brown. Cool completely.
Recipe Tips
- Size Wise
Make room for this easy-to-make dessert by balancing out your food choices throughout the day. - Make Ahead
This easy-to-make dessert can be prepared ahead of time. Cool completely, then refrigerate up to 3 days before serving. - Substitute
Can't find refrigerated crescent dough sheets in your supermarket? Prepare recipe as directed using 2 cans (8 oz. each) refrigerated crescent dinner rolls. Press the perforations to seal when pressing dough into pan.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 240 |
| % Daily Value* | |
| Total fat 13g | |
| Saturated fat 7g | |
| Trans fat 0.5g | |
| Cholesterol 35mg | |
| Sodium 260mg | |
| Carbohydrate 27g | |
| Dietary fiber 0g | |
| Total sugars 17g | |
| Protein 3g | |
| Vitamin A | 6 %DV |
| Vitamin C | 0 %DV |
| Calcium | 2 %DV |
| Iron | 2 %DV |
