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Sopapilla Cheesecake Recipe

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This recipe for Sopapilla Cheesecake is from The Benigni Family Cookbook Project, 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 ounces) packages cream cheese (softened)

Cooking spray

1 ¾ cups white sugar (divided)

1 teaspoon Mexican vanilla extract

2 (8 ounces) cans refrigerated crescent rolls

1 teaspoon ground cinnamon

½ cup butter (room temperature)

¼ cup honey

Directions:
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

Beat cream cheese, 1 cup sugar, and vanilla extract in a bowl until smooth.

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.


Mash remaining 3/4 cup sugar, butter, and cinnamon with a fork until combined. Dot mixture over top of dough.


Bake in the preheated oven until crescent dough has puffed and turned golden brown, about 30 minutes.


Remove from the oven and drizzle with honey. Cool completely in the pan for about 2 hours before cutting into 12 squares.

Number Of Servings:
Number Of Servings:
12 servings
Preparation Time:
Preparation Time:
Prep: 20 mins Cook: 30 mins Additional: 2 hrs Total: 2 hrs 50 mins

 

 

 

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