Happy Cinco de Mayo! I don't know about you guys, but I'm looking forward to tacos tonight. I have to tell you a secret though... I may have cheated and started on dessert last night. What can I say? I made this sopapilla cheesecake last night, expecting to eat it tomorrow, and I just couldn't resist!
What you need:
2 cans (8 oz) refrigerated crescent rolls, butter flavor
2 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla
1/2 cup (1 stick) butter, room temperature
3/4 cup granulated sugar
1 teaspoon ground cinnamon
Honey
Preheat oven to 350 degrees. Spray a 9x13 baking pan with cooking spray. Take one can of crescent rolls and gently roll out until they cover the bottom of the pan.
In a medium bowl, beat cream cheese, sugar, and vanilla until smooth and creamy. Spread over the crescent roll layer.
Roll out the second can of crescent rolls and lay on top of the cream cheese layer.
In a small bowl, stir together the butter, 3/4 cup sugar and cinnamon. Place dollops of butter mixture over the top crescent roll "crust". Bake for about 30 minutes, or until the crescent roll layer is golden brown and flaky. Drizzle with honey and let cool completely. Makes 12 bars.
Now tell me, if you saw this coming out of the oven, would you be able to resist? Not only does it look good, it SMELLS like heaven!
This recipe is super easy to make and requires very little time. This cheesecake is delicious as a dessert, but also makes a tasty brunch treat!
Good luck and happy baking!
Rosie
Source:
allrecipes.com
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