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home > recipes > dessert > sopapilla cheesecake dessert
from NY, US Yield: 12 servings 2 (8 ounce) packages cream cheese, softened 1 cup white sugar 1 teaspoon Mexican vanilla extract 2 (8 ounce) cans refrigerated crescent rolls 3/4 cup white sugar 1 teaspoon ground cinnamon 1/2 cup butter, room temperature 1/4 cup honey I made this for a party and the recipe got raves. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

Sopapilla Cheesecake Dessert


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keyword: sopapilla
keyword: cheesecake
keyword: dessert
ethnicity: mexican
recipes for dessert
recipes by butterflydog
Email Address:
(posted February 14, 2012)

from NY, US

Yield: 12 servings

2 (8 ounce) packages
cream cheese, softened
1 cup white
sugar
1 teaspoon Mexican
vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white
sugar
1 teaspoon ground
cinnamon
1/2 cup
butter, room
temperature
1/4 cup
honey

I made this for a party and the recipe got raves.

Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch
baking dish with cooking spray.

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

Unroll the cans of crescent roll
dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the
cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.

Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.



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