Monday, May 7, 2012

Sopapilla Cheesecake

Here's a dessert recipe that everyone - and I mean, everyone - will ask for more. How 'bout making this sopapilla cheesecake? These sweeties puff like sopapillas and are great for breakfast or as a change from coffee cake or simply for dessert.

Sopapilla Cheesecake
Serve 12

2 (8-ounce) packages cream cheese, softened
1 cup white sugar
1 tsp. vanilla extract
2 (8-ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 tsp. ground cinnamon
1/2 cup butter, softened
1/4 cup honey

Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.

Beat the cream cheese, 1 cup white sugar and vanilla extract until smooth.

Unroll the crescent rolls and use a rolling pin to shape each piece into a 9x13 rectangle. Press one piece into the 9x13 baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of the crescent dough. Stir together 3/4 cup white sugar, cinnamon and butter in a separate bowl. 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 oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

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