Sopapilla Cheesecake

A tasty honey/cinnamon mess that comes together easily and wins over even the skeptical!

Ingredients:

  • 2 8 ounce packages of cream cheese, room temperature
  • 1 3/4 cups sugar, divided
  • 1 teaspoon vanilla extract (Mexican vanilla if you’ve got it)
  • 2 8 ounce cans of refrigerated crescent roll dough
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, room temperature, cut into small bits
  • 1/4 cup honey

If I did this again, I might try just 1/4 cup butter, as there were sort of small butter swimming pools on the top when this came out of the oven.

Preheat oven to 350 degrees. Grease a 9×13″ pan and set aside.

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

Open one of the cans of crescent rolls – they do also sell ones now that are just a sheet of the dough, not pre-cut into triangles. Roll it out to almost 9×13″ and line the bottom of the pan. As I learned, once you get it the right size, just lifting it to move it into the pan will probably stretch it more, so probably err on the side of a bit small and just pat it out further to fill the pan if necessary.

Spread the cream cheese mixture evenly over the bottom piece of dough, then roll out the second roll of dough and use to top.

In a small bowl, combine the remaining 3/4 cup of sugar, the cinnamon, and the butter and stir to combine. Sprinkle evenly over the top piece of dough.

Bake 30 minutes, or until golden brown, then drizzle with the honey. Cool before slicing, although still a little bit warm is nice!

Sopapilla Cheesecake

From AllRecipes.

  • 2 8 ounce packages of cream cheese, room temperature
  • 1 3/4 cups sugar, divided
  • 1 teaspoon Mexican vanilla extract
  • 2 8 ounce cans of refrigerated crescent roll dough
  • 1 teaspoon ground cinnamon
  • 1/4-1/2 cup butter, room temperature, cut into small bits
  • 1/4 cup honey

Preheat oven to 350 degrees. Grease a 9×13″ pan and set aside.

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

Roll one of the cans of crescent roll dough out to almost 9×13″ and line the bottom of the pan. Spread the cream cheese mixture evenly over the bottom piece of dough, then roll out the second roll of dough and use to top.

In a small bowl, combine the remaining 3/4 cup of sugar, the cinnamon, and the butter and stir to combine. Sprinkle evenly over the top piece of dough.

Bake 30 minutes, or until golden brown, then drizzle with the honey. Cool until just lightly warm, not hot, before slicing and serving.

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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