January 24, 2009

Sopapilla Cheescake

If you never try another recipe, you have GOT to try this one. It's so yumm that I was a little skeptical to share it (**wink, wink**). Something this delicious should almost be a secret! It's really easy, cheap, and pretty too! This makes enough for 1- 13 inch pan.

  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon Mexican vanilla extract
  • 2 (8 ounce) cans refrigerated crescent rolls
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, room temperature
  • 1/4 cup honey
  1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 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. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, 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.
  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. Cool completely in the pan before cutting into 12 squares.
This recipe is parent & kids tested and approved. Enjoy!



"Hello... It's Me Again..." said...

You know this is one of those recipes that I have people ask me for everytime I make it. It is one of our favorites and really easy to put together. I give this recipe 5 stars!!! This is definitely a keeper!!!

Anonymous said...

Sounds yummy! I will have to try it after I give up on this diet!

Gretch! said...

Everyone in KC has been raving about this!!!
It is heavenly!!!!
Yes, cheap too!!!

aurora said...

a friend of mine brought this over to dinner one night, and i could.not.stop eating it! yummy, yummy

Yvonne said...

Looks really yummy. Thanks.


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