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Easy sopapilla cheesecake Recipe

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This recipe for Easy sopapilla cheesecake, by , is from Heaven Sent, 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!

Contributor:  
Contributor:  
melissa Hensley

Category:
Category:

Ingredients:  
Ingredients:  
2 8oz. Packages of cream cheese softened
1 cup of white sugar
1 tsp Mexican vanilla extract
2 8oz. Refrigerated crescent rolls
cup of white sugar
1 tsp ground cinnamon
cup of butter softened
cup of honey

Directions:
Directions:
Preheat oven to 350 degrees prepare a 9 x13 inch baking dish with cooking spray.
Mix the cream cheese with one cup of sugar in the vanilla extract in a bowl until smooth. Unroll crescent rolls and line the bottom of the baking dish. Evenly spread the cream cheese mixture into the baking dish then cover with remaining pieces of dough.
Stir together 3/4 of a cup of sugar cinnamon and butter. Sprinkle the mixture over the top of the cheesecake.
Baked in the oven until the Crescent dough has puff and turn golden brown about 30 minutes remove from the oven drizzle with honey cool completely in the pan before cutting.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is one of my personal favorites

 

 

 

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