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.
Add the melted butter and process briefly, then pour out into a 9″ (or 10″) springform. Stir the crumbs together a bit more until the butter is spread evenly, then press evenly into the bottom of the pan. Place in the refrigerator.
In a small cup, combine the water and gelatin and let stand at least 5 minutes until the water’s all absorbed. Microwave the absorbed mixture 10 seconds or until melted.
In a large bowl, beat the cream cheese and sugar on medium until fluffy.
Beat in the gelatin, then the vanilla, beating until well mixed.
Reduce the speed to medium-low and add the whipped cream in small scoops until fully added.
Turn off the mixer and fold in the chopped Oreos with a spatula.
Pour into the refrigerated crust, then tap the pan on the counter firmly to shake out any air bubbles. Cover with plastic wrap and refrigerate at least 4 hours, or overnight.
To serve, run a knife around the inside of the pan to loosen, then remove the sides of the pan. Serve with topped with remaining Oreos, whipped cream, and/or sprinkles as desired.
Ingredients:
Whisk in the sugars and salt until combined.
Add the yolks, vanilla, cream, and lemon zest, and again whisk until well combined.
Pour into the prepared bundt and bake 65-75 minutes until it passes the toothpick test.
Pour slowly over the cake, allowing it to soak in and down the holes.
Cool completely in the pan until the cake is room temperature and the butter glaze has firmed.
Run a thin knife or spatula between the cake and the inside of the pan, then invert onto a serving platter. Slice and enjoy. This one keeps well when frozen, if you can’t get through an entire bundt by yourself in a few days.
Ingredients:
Spread evenly in the prepared pan, then set aside.
If you’ve scraped out the saucepan reasonably well you can use it again – this time combine the caramels, water, and sea salt over medium-low heat, again stirring gently until melted and smooth. Pour the melted caramel mixture over the chocolate, spreading to cover.
Sprinkle on the potato chips, pressing lightly to stick.
Refrigerate at least 4 hours then remove from the pan and chop into bite-sized pieces to share!
Cook, stirring constantly, until the mixture caramelizes, about 25 minutes. At 20 minutes I didn’t see any color change at all, and was bored out of my mind, but at 25 it was a nice light brown.
Remove from the heat and add the Kix, stirring well to coat evenly with the sugar mixture.
Pour onto the prepared sheet and spread until the Kix are in a single layer.
Let cool until hardened, then break into chunks.
I actually misread the recipe and did 2 1/4 cups of Kix, and thought there was a bit more of the sugar mixture than necessary, so adding that extra half-cup of Kix should be just about perfect!
Ingredients:
Remove from the heat and add the sugar, eggs, vanilla, and salt, and whisk together.
Pour into the prepared crust and bake for 20 minutes.
Spread evenly over the cooled fudge layer.
Ingredients:
After the 10 minutes, microwave for 40 seconds to melt.
Meanwhile, in a large bowl beat together the cream cheese and condensed milk until no chunks remain.
Beat in the evaporated milk and cream until fully combined.
Beat in the melted gelatin. Pour the mixture into the bundt and refrigerate at least 2 hours, until set.
After 2 hours, in a medium bowl combine the orange jello and the boiling water. Stir until dissolved, about 3 minutes. Add the cold water, and let sit until cooled to room temperature. You can do this on the counter or in the fridge, but check frequently if you’re refrigerating.
Once the orange jello is room temperature, remove your bundt pan from the fridge. Invert the cream cheese jello mixture to turn out onto a platter, then flip it right back in the pan.
Gently pour the orange jello into the bundt, floating the cream cheese mixture up into the orange.
Carefully transfer back to the fridge for at least 2 hours, until set.
Crust:
Add enough of the remaining flour to make a soft dough – I used about 1 3/4 total. Knead until smooth and elastic, then move to your prepared pan and pat or roll into a 12″ circle, pinching a rim around the outside to create a crust. Use a fork to dock (stab) the dough every inch or so.
Place the apple in concentric circles on the prepared crust.
In a small bowl, mix together the brown sugar, corn starch, and cinnamon until no sugar clumps remain.
Stir in the butter, corn syrup, and vanilla until evenly mixed, then drop in small dollops over the apples. The mixture will melt and spread to fill the crust as it bakes, so if it’s not perfectly even that’s probably fine. Sprinkle with peanuts if desired.
If using a pizza pan, place a larger pan underneath to catch drips. Place pan(s) in the oven and bake 16-21 minutes, until the crust is golden and the apples are tender. Let rest at room temperature 10 minutes before transferring to a cutting board to slice.
Ingredients:
Combine remaining crust ingredients and pulse until mixed.
Pour into the springform and press evenly into the bottom and a bit up the sides.
Bake 10 minutes, until lightly golden, then remove from the oven.
Wipe out the food processor with a paper towel, then add the cream cheese and peanut butter and process until mixed.
Add the sugar, egg, cream, and salt and process until smooth.
Add the Butterfingers and process an additional 20 seconds, until chopped and spread through the batter.
Turn the mixture out into the baked crust.
Bake for one hour, then turn the oven off and crack the oven door open (wedging it with an oven mitt or wooden spoon if necessary to keep it open) and let the cheesecake sit an additional 2 hours.
Refrigerate overnight, then serve topped with hot fudge sauce and chopped additional Butterfinger.
