Friday, May 7, 2010

Sopapilla Cheesecake Recipe


3 (8 ounce) packages cream cheese, softened
1 1/2 cup white sugar
2-3 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
2 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey
 
  • Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
  • Beat the cream cheese with 1 1/2 cup of sugar and the vanilla extract in a bowl until smooth.
  • Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. 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 the oven and drizzle with honey. Cool completely.
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