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 9×13-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 9×13-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.
