Sopapilla Cheesecake


• 2 pkgs. cream cheese, softened

• 1 cup white sugar

• 1 teaspoon vanilla extract

• 2 cans refrigerated crescent rolls

• 3/4 cup white sugar

• 1 teaspoon ground cinnamon

• 1/2 cup butter, melted

• 1/4 cup honey


Preheat oven to 350 degrees. Beat cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth. Unroll crescent rolls, into a 9×13 inch rectangles. Press into the bottom baking dish. Evenly spread the cream cheese mixture on top, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake. Bake until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey.

Leave a Comment

You must be logged in to post a comment.