Sopapilla Cheesecake Directions:
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Preheat the oven to 350°F
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In a large bowl, beat the light cream cheese with 1½ cups erythritol and vanilla extract until smooth
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Unroll the crescent dough and roll each into 9×13 inch rectangles
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Press one rectangle into the bottom of a greased 9×13 inch baking dish
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Spread the cream cheese mixture evenly over the dough
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Cover with the second crescent dough rectangle
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Drizzle the melted butter evenly on top
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Mix remaining ½ cup erythritol and cinnamon in a small bowl and sprinkle over the top
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Add the sliced almonds evenly across the surface
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Bake for 45 minutes or until golden brown and puffed
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Cool completely in the pan before cutting into 12 squares
WW Points Calculation:
Light cream cheese (24 oz) – 15.00
Granulated erythritol (2 cups) – 0.00
Vanilla extract – 0.00
Reduced fat crescent dough (2 cans) – 24.00
Light butter (½ cup) – 8.00
Ground cinnamon – 0.00
Sliced almonds (¼ cup) – 4.00
Total Points: 51.00
Servings: 12
Points per serving: 4.25
Nutrition Information:
Calories: 198
Fat: 12g
Protein: 5g
Carbohydrates: 17g
Sugar: 1g
Sodium: 240mg
I'm waiting for your comments! Enjoy!
