Sopapilla Cheesecake

AuthorLGCCategory, DifficultyBeginner

Extremely easy recipe that will please any group. Best flavor if refrigerated over night.

Yields12 Servings

5

Refrigerate for at least three hours before serving. Cut into 1 inch squares.

Ingredients

 2 8oz Packages of Cream Cheese
 1 cup White Sugar
 1 tsp Vanilla Extract
 2 8oz Packages of Crescent Rolls
 ¾ cup White Sugar
 1 tsp Ground Cinnamon
 1 stick Butter Unsalted (melted)
 ¼ cup Local Organic Honey

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with a little extra virgin olive oil instead of using cooking spray.

2

Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.

3

Unroll the first can of dough and place it in the baking dish. With your fingers, press dough out to edges creating your base layer of the cheesecake. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough (Having gaps on the top between each crescent is okay). Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.

4

Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey.

5

Refrigerate for at least three hours before serving. Cut into 1 inch squares.

Sopapilla Cheesecake
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