Sopapilla Cheesecake
3 (8 oz) pkg cream cheese, softened
1½ cup white sugar
1½ tsp vanilla extract
2 (8 oz) cans crescent roll dough
½ cup melted butter
½ cup white sugar
1 tsp cinnamon
¼ cup honey
Preheat oven to 350. Beat cream cheese with 1 ½½ c. sugar and vanilla extract in a bowl until
smooth. Unroll crescent roll dough and use rolling pin to shape each piece into 9 x 13””
rectangle. Press one piece into the bottom of a lightly greased 9 x 13”” baking dish, evenly
spread the cream cheese mixture into the baking dish, then cover with remaining piece of the
crescent dough.
Drizzle melted butter evenly over the top of the cheesecake. Stir remaining ½½ c. sugar along
with the cinnamon in a small bowl, and sprinkle over the cheesecake.
Bake in preheated oven until the crescent dough has puffed up and turned golden brown, about
30 min. Cool completely in the pan & drizzle with honey before cutting into squares