Sopapilla Cheesecake Ingredients:
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3 (8 oz) containers light cream cheese, softened (Philadelphia 1/3 Less Fat)
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1 ½ cups granulated erythritol (Swerve or Truvia)
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1 ½ tsp vanilla extract
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2 (8 oz) cans reduced fat crescent roll dough (Pillsbury Reduced Fat)
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½ cup light butter, melted (I Can’t Believe It’s Not Butter Light)
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½ cup granulated erythritol (Swerve or Truvia)
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1 tsp ground cinnamon
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¼ cup sliced almonds
How to make Sopapilla Cheesecake?
Please c-lic-k the photo or the "next >" button below to see the instructions.
