Sopapilla Cheesecake Dessert -- Best Recipes

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Date Posted: 07/23/16 11:43:28am
Author: CB
Subject: Sopapilla Cheesecake Dessert

Sopapilla Cheesecake Dessert

3 8oz pkg cream cheese, softened
1 cup white sugar
1 ROOM TEMPERATURE egg (otherwise the cream cheese will split)
1 tsp Mexican vanilla or 3 tsp reg vanilla
2 8oz cans refrigerated crescent roll dough (I use Pilsbury)
1/4 cup white sugar
1 tsp ground cinnamon
1/4 cup butter, melted
1/4 cup (or less) honey

Preheat oven to 350. Prepare a 9x13 inch pan with cooking spray.

Beat the cream cheese, with the 1 cup sugar and 1 egg, plus the vanilla until smooth. This is best done with the paddle attachment on a stand mixer but you can do it by hand.
Open one can of crescent roll dough and unroll it onto the bottom of the pan, starting at one end. If it comes apart at the seams, don't worry too much, just be sure it is all the way out to the edges and then try to pinch the seams together. When it bakes, it will fill in the empty spots.
Pre-bake bottom crust for 7 minutes.
Evenly spread the cream cheese mixture across bottom crust.
Un-roll top crust as you did bottom crust over filling.
Using a pastry brush, or drizzling if you don't have one, lightly cover the top crust with the melted butter. (You don't have to use all of it.)
Combine 1/4 cup sugar and cinnamon and sprinkle on top. If there are any places where the cinnamon mixture stays dry, add a little more butter.
Bake until crescent dough has puffed and turned golden brown, about 45 minutes.
Remove from oven and lightly drizzle honey.
Cool COMPLETELY. This is best if left in the refrigerator over night and served the following day.
Makes a good 24 servings

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