Sopapilla Cheesecake (Muy Delicioso!)
This easy sopapilla cheesecake recipe is one of the best and simplest homemade dessert recipes! Made with crescent rolls, cream cheese, and cinnamon and sugar, these sweet bars are absolutely delicious!
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Servings: 12 -16
Ingredients
- 2 cans crescent rolls 8 rolls each can; 16 total
- 2 8 oz blocks cream cheese you can use light if you prefer, room temperature
- 1 c white sugar
- 1 tsp Mexican vanilla
- 1/3 c white sugar
- 1 tsp cinnamon
- 3 tbsp cold unsalted butter
- Honey for drizzling a few tablespoons
Instructions
- Spread one can of crescent rolls on bottom of lightly greased 9x13 baking dish.
- Mix cream cheese, 1 c sugar, and vanilla in mixer until well blended. Blend until there are no more clumps in the cream cheese. It’s much better if the cream cheese is pretty soft for this. I usually take the two blocks of cream cheese out of the box (they’re still covered in the foil wrapping) and set them on the stovetop as the oven preheats. The heat from the oven softens them up pretty quickly.
- Spread evenly on top of crescent rolls.
- Evenly spread second can of crescent rolls on top of cream cheese mixture. Mix 1/3 c sugar and cinnamon together. Sprinkle evenly on top of crescent rolls. Cut up pats of butter and evenly distribute on top of cheesecake. It’s easier if the butter is cold (not soft) to cut into squares.
- Bake for 30 minutes at 350. Remove from oven and drizzle honey on top. You can eat this warm or cold! Whichever you prefer!