Tuesday, January 7, 2014

Sopapilla Cheesecake

Sopapilla Cheesecake


  • 2 (8 ounce) packages cream cheese, softened
  • 1 C. sugar
  • 1 tsp. vanilla extract
  • 2 (8 ounce) cans refrigerated crescent rolls
  • 1/2 C. sugar
  • 1 Tbls. ground cinnamon
  • 1/2 C. butter, melted
Optional: Serve with honey

  1. Preheat an oven to 350 degrees F. Spray bottom of 9x13 inch baking dish with cooking spray.
  2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth
  3. Spread one can of crescent roll dough into the bottom of your 9x13 pan. 
  4. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining can of crescent rolls.
  5. Stir together 1/2 cup of sugar, cinnamon, and butter. 
  6. Gently spread the mixture over the top of the cheesecake.
  7. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 35 minutes.
  8. Remove from the oven and cool completely in the pan before cutting into 12 squares.

*On a side note, I like personally think it tastes better after it's been refrigerated. Some recipes call for 1/4 cup of honey over the top of the cheesecake once you pull it out of the oven, you can also serve it with honey on the side.

No comments:

Post a Comment