Sopapilla Cheesecake Recipe
It is simple to prepare this sopapilla cheesecake, and it not only tastes delicious but also smells fantastic while it is cooking.
– cooking spray
– 2 (8 ounce) packages cream cheese, softened
– 1 ¾ cups white sugar, divided
– 1 teaspoon Mexican vanilla extract
– 2 (8 ounce) cans refrigerated crescent roll
– ½ cup butter, room temperature
– 1 teaspoon ground cinnamon
– ¼ cup honey
Ingredient
Direction
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1
Turn the oven's temperature up to 350 degrees Fahrenheit (175°C). Use cooking spray to grease a 9 x 13-inch baking dish.
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2
In a bowl, create a smooth mixture by beating together cream cheese, one cup of sugar, and vanilla essence.
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3
Crescent roll dough into 9x13-inch rectangles. Press a piece into the baking dish bottom. Spread cream cheese and cover with crescent dough.
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4
Using a fork, mash together the remaining 3/4 cup sugar, butter, and cinnamon. Place mixture on dough and spread.
Bake for about 30 minutes in a preheated oven, or until the crescent dough has inflated and turned golden brown.
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5
Take out of the oven and cover with honey. Let the pan cool fully for around two hours, and then cut into twelve squares.
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6
481
Calories
29g
Fat
51g
Carbs
6g
Protein
Nutrition Facts (per serving)
also see
also see
S’Mores Bars Recipe
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