Recipe ~ Sopapilla Cheesecake

I heard someone mention Sopapilla Cheesecake once, but I kind of shoved it in my mental file cabinet (which could use some organization).  When I saw this recipe on Smashed Peas and Carrots, the memory returned and I decided to try it.

You should too.

It was pretty cheap because most of the ingredients are things you keep around, and it was quick and easy to make.

Oh and it tasted delicious.

Sopapilla Cheesecake

1 can refrigerated crescent rolls

1 bar cream cheese, softened

1/2 cup sugar

1 tsp vanilla

1/4 cup butter, softened

1/4 cup sugar

1 tsp cinnamon

honey to drizzle

1.  In a mixing bowl, cream together the cream cheese, 1/2 cup of sugar and vanilla, set aside.  

2.  Open the crescent rolls and slowly unroll the rectangle of dough and divide it into two square pieces, taking care not to separate the individual crescent rolls as you do so.  

3. Shape the two pieces to fit into a greased 9 x 9 pan.  Place one square into the bottom of the pan, spread the cream cheese mixture over top and then place the remaining square of dough on top. 

4.  In a smaller bowl, mix together 1/4 cup butter, 1/4 cup sugar and 1 tsp of cinnamon together until crumbly.  Sprinkle over top of the sopapilla.  

5.Bake at 350 degrees for 25-30 minutes or until golden brown.  Remove from oven and drizzle with honey while still warm.  

I let it cool and then refrigerated it until we were ready for dessert.  Yum!