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HERDRecipes

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Sopapilla (Mexican Cheesecake)

Prep Time:
20 minutes

Cook Time:
30 minutes

Makes/Serves
12 Squares

Filed under Desserts

by Nick MacLeod

This dessert is incredibly simple to make and will be sure to please a crowd.

Ingredients

Cheesecake

  • Cooking Spray
  • 2 Packages (8 ounce) Cream Cheese, softened
  • 1 cup White Sugar
  • 1 tsp Mexican Vanilla Extract
  • 2 Cans (8 ounce) refrigerated crescent rolls

Topping

  • ¾ cup White Sugar
  • ½ cup Butter, Room Temperature
  • 1 tsp Ground Cinnamon
  • ¼ cup Honey

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  2. Beat cream cheese, 1 cup sugar, and vanilla extract in a bowl until smooth.
  3. Unroll crescent roll dough, and use a rolling pin to shape each sheet into a 9x13-inch rectangle. Press one piece into the bottom of the prepared baking dish. Evenly spread cream cheese mixture on top, then cover with remaining piece of crescent dough.
  4. Mash remaining 3/4 cup sugar, butter, and cinnamon with a fork until combined. Dot mixture over top of dough
  5. Bake in the preheated oven until crescent dough has puffed and turned golden brown, about 30 minutes.
  6. Remove from the oven and drizzle with honey. Cool completely in the pan for about 2 hours before cutting into 12 squares.