This sopapilla cheesecake is easy to make smells great while cooking and tastes wonderful I take this to potluck dinners and it always gets rave reviews
Prep Time
2 hrs
Dificult
Medium
Servings
2 hrs 50 mins
Ingredients
Instructions
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.
Melissa Goff