This sopapilla cheesecake is easy to make, smells great while cooking, and tastes wonderful! I take this to potluck dinners, and it always gets rave reviews.
Ingredients
- cooking spray:
- cream cheese: 2 packages (8 ounce packages, softened)
- ¾ cups white sugar: 1 piece (divided)
- Mexican vanilla extract: 1 tsp
- refrigerated crescent rolls: 2 cans (8 ounce cans)
- butter, room temperature: 0.5 cup
- ground cinnamon: 1 tsp
- honey: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
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Beat cream cheese, 1 cup sugar, and vanilla extract in a bowl until smooth.
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Unroll crescent roll dough, and use a rolling pin to shape each sheet into a 9x13-inch rectangle. Press one piece into the bottom of the prepared baking dish. Evenly spread cream cheese mixture on top, then cover with remaining piece of crescent dough.
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Mash remaining 3/4 cup sugar, butter, and cinnamon with a fork until combined. Dot mixture over top of dough.
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Bake in the preheated oven until crescent dough has puffed and turned golden brown, about 30 minutes.
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Remove from the oven and drizzle with honey. Cool completely in the pan for about 2 hours before cutting into 12 squares. Melissa Goff
