Sopapilla Cheesecake

22Oct11

Sopapilla Cheesecake

1 can Crescent rolls
8oz Cream Cheese (room temperature)
1/2 cup Sugar
3/4 tsp. Vanilla extract
1/4 cup Sugar
1 tsp Cinnamon
1/3 stick butter

Spray an 8×8 pan with cooking spray.
Unroll and press 1/2 can crescent rolls into the bottom of your baking dish press the seams together.
In a separate bowl blend the cream cheese, 3/4 cup sugar and 1 tsp vanilla & spread over top of dough.
Use the other half of crescent rolls and place on top of the cream cheese mixture pressing seams together again.
Melt butter and pour over top layer of crescents.
Mix 1/3 cup of sugar & cinnamon together. Sprinkle cinnamon sugar mixture generously over the top.
Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown.
Drizzle with honey.

Notes: When coming out of the oven, the cream cheese is very liquidy. You have to wait for it to cool before slicing.
Make sure that the top layer of dough covers the whole pan.

Advertisements


No Responses Yet to “Sopapilla Cheesecake”

  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: