Sopapilla Cheesecake 

Desserts… where do I even begin!? I am a firm believer that a meal isn’t a meal without something sweet at the end of it. When the waiter asks “Did you save room for dessert?”…you best believe my answer is always a firm YES. This actually is a problem because 1. It’s swimsuit season and 2. I know it’s unhealthy but I can’t stop… and I won’t stop…. (you can’t say I can’t stop with Miley’s jam popping up into your head.. am I right?) 

Sopapilla cheesecake…. one of the best desserts EVER. People will seriously think you slaved for hours over this bad boy. It’s a hit… crowd favorite.. kid approved.. picky eater turned lover of sopapilla cheesecake kind of recipe.  

I LOVE IT… especially when it’s warm. People like to chill it and serve it cold but I like it heated and so do my peeps. Either way it rocks 🙂 

Ingredients 

  • 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

Directions 

Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking dish with cooking spray (I use great value butter spray) 

Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.


Unroll the cans of crescent roll dough, and press the seams together if already semi cut into triangles. Press one piece into the bottom of a 9×13 inch baking dish. 


Evenly spread the cream cheese mixture into the baking dish.

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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 and spread evenly. 


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.