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



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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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In a bowl, create a smooth mixture by beating together cream cheese, one cup of sugar, and vanilla essence.

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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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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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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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481 Calories  29g Fat  51g Carbs 6g Protein 

Nutrition Facts (per serving) 

also see

also see

S’Mores Bars Recipe