Thursday, May 6, 2010

Sopapilla Cheesecake

I wanted a new yummy dessert for Cinco De Mayo and I found one! This is so easy and way yummy! We had it warm with a scoop of vanilla ice cream, perfection! I got it off of Give it a try, it is sure to be a hit!

Sopapilla Cheesecake

2 (8 oz) packages cream cheese, softened
1 cup sugar
1 t vanilla
2 (8 oz) cans refrigerated crescent rolls
3/4 cup white sugar
1 t cinnamon
1/2 cup butter, softened

Preheat oven to 350. Grease a 9x13 pan. Beat the cream cheese with 1 cup of sugar and vanilla until smooth. Unroll the cans of crescent rolls and roll each sheet into a 9x13 rectangle. Place one rectangle into the bottom of prepared 9x13 pan. Evenly spread the cream cheese mixture on top of the dough. Place the second sheet of crescent dough on top. Mix together 3/4 cups of sugar, cinnamon and butter. Dot the mixture on top of the cheesecake. Bake at 350 until the crescent dough has puffed and turned golden, about 30 minutes. Let cool for a few minutes or completely. Serve with honey drizzled over the top and with vanilla ice cream, if desired.
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  1. I am going to make this!! Wish I had the ingredients on hand today, it would be a lovely dessert once my son gets home from class. Maybe we'll have it for Mother's Day! I know my son could make this. ;)

  2. My son made this yesterday afternoon. SOOOOOoooo good! I am anxious to try the COLD leftovers. Thanks for sharing the recipe.

  3. um this looks AMAZING. Thanks for the recipe :)


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