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Sopapilla Cheesecake Recipe

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This recipe for Sopapilla Cheesecake is from The Ware Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 - 8 oz. cream cheese
1 cup white sugar
1 tsp Mexican vanilla extract
2 - 8 oz. cans refrigerated crescent rolls

Topping
3/4 cup white sugar
1 tsp ground cinnamon
1/2 cup butter, room temperature

Final topping
1/4 cup honey
Directions:
Directions:
1. Preheat oven to 350º. Prepare 9x13 baking dish w/cooking spray.
2. Beat cream cheese with 1 cup sugar and vanilla until smooth.
3. Unroll the cans of crescent rolls. Using a rolling pin press into 2 - 9x13 size crust (mashing seams together). Put one in bottom of baking dish. Evenly spread cream cheese mixture over crescents. Cover with the remaining 9x13 crescents
4. Stir together 3/4 cup of sugar, cinnamon and butter. Dot the mixture over the top of the crescent.
5. Bake until crescent has puffed and turned golden brown, about 30 minutes. Remove from oven and drizzle with honey. Cool completely before cutting squares.
Number Of Servings:
Number Of Servings:
10-15
Preparation Time:
Preparation Time:
15 prep / 30 cook

 

 

 

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