About
Sopapillas may vary throughout Latin America, but our Best Sopapilla Cheesecake Bake knows what makes them special: tender dough covered in cinnamon sugar and floral, sticky honey! At the center is the cheesecake of course, a tangy, creamy, and rich treat flavored with Mexican vanilla. The gorgeous layers of sweetness will charm your heart and entice your tastebuds! This Best Sopapilla Cheesecake Bake really is the best!
Ingredients
- 2 (8-ounce) packages cream cheese, softened
- 1 3/4 cups white sugar, divided
- 1 teaspoon Mexican vanilla extract
- 2 (8-ounce) cans refrigerated crescent rolls
- 1/2 cup butter, at room temperature
- 1 teaspoon ground cinnamon
- 1/4 cup honey
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease a 9x13-inch baking dish with cooking spray.
Step 3 -In a large mixing bowl, add the cream cheese, 1 cup of the sugar, and the vanilla extract and beat until smooth.
Step 4 -Unroll the crescent roll dough.
Step 5 -Shape each sheet of the crescent roll dough into a 9x13-inch rectangle with a rolling pin.
Step 6 -Press one sheet of the rectangular crescent dough into the bottom of the prepared baking dish.
Step 7 -Spread the cream cheese mixture evenly over the top of the dough layer in the baking dish.
Step 8 -Cover the cream cheese mixture layer with the remaining sheet of rectangular crescent dough.
Step 9 -In a small bowl, add the remaining sugar, the butter, and the cinnamon and mash with a fork until combined. Dot the sugar mixture over the top of the crescent dough.
Step 10 -Bake the cheesecake bake until the crescent dough has puffed and turned golden brown, about 30 minutes.
Step 11 -Drizzle the cheesecake bake with the honey.
Step 12 -Allow the cheesecake bake to cool completely in the pan, about 2 hours.
Step 13 -Cut the cheesecake bake into 12 squares and serve.
