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Monday, May 4, 2015

Sopapilla Cheesecake

When you are from Texas any reason is a good reason for chips, salsa, and margaritas.  I have always loved Cinco de Mayo.  I know Sopapilla Cheesecake has been around for a while, and I am little late to the party... but I am HERE!  Let's have a


Sopapilla Cheesecake
Mommy's Kitchen


2 can Crescent Rolls
2 - 8oz Cream Cheese {room temperature}
1 3/4 cups Sugar {divided}
1 tsp Vanilla
1 tsp Cinnamon 
1 stick Butter {room temperature}
1/4 cup Honey


1.   Preheat the oven to 350 degrees and grease a 9 by 13 inch baking dish. 

2.  Unroll one crescent roll onto floured wax paper.  I have made this twice {it is that good} and the Pillsbury rolls were easier to work with than the store brand.   Now use a rolling pin to press the seams together.  Flip the wax paper over your pan and press crescent rolls into the baking dish. 

 3.  Mix cream cheese, 1 cup sugar, and vanilla until well combined.  Spread cream cheese mixture over crescent rolls in baking dish.  Try to get the cream cheese as level as possible. 

 4.  Now unwrap your second can of crescent rolls and repeat what you did in step 2.  :)

5.  In a mixer combine butter, vanilla, and 3/4 cup sugar.  Drop butter mixture all over the top of the crescent roll.  

6.  Bake for 30 minutes or until the top is golden brown.  

7.  Drizzle the honey over the top while the cheesecake is still warm. 

8.  Let the cheesecake cool completely {about 2 hours} before cutting and serving.  Refrigerate any left over bars. 

Happy Cinco de Mayo everyone!!!


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