Easy Sopapilla Cheesecake Dessert


Sopapilla Cheesecake Dessert? Check. Easy? Check. So freakin’ good they’ll blow your mind? Check.



My philosophy recently – quick, easy and with a lot of flavor.
But then again, I don’t allow myself get in culinary rut so I always try to make some spin on everyday dishes. But before that, I want to share the news with you.

Easy Sopapilla Cheesecake
Prep Time: 15 minutes

Cook Time: 35 minutes

Ingredients

2 (8oz.) packs of Pillsbury crescent rolls
2 (8oz.) packs of cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla
1/4 cup butter (melted)
1 tablespoon cinnamon
4 tablespoons sugar
* honey
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Instructions

Preheat the oven to 350 degrees.
Spray 9 x 13 baking dish with cooking spray.
Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep together.
* bake the first layer of crescent roll dough till just done maybe 5-8 minutes. (Optional, that way I make sure it is done. I don't like raw dough)
Combine softened cream cheese, sugar, and vanilla.
Spread mixture over crescent rolls.
Roll the remaining crescent roll over the top and stretch to the edges and seal.
Brush across the entire top of the crescent roll with the melted butter.
Sprinkle the top with 1 tablespoon cinnamon and 4 tablespoons of sugar
Bake for about 30 minutes, or until golden brown.
Eat warm (it will be a hot mess!) or let cool and chill for several hours before serving.
Slice into triangles or squares, drizzle with a little honey if you like and serve.

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