On the morning after Cinco de Mayo, it does seem that this is coming a day late. However, I was a bit too excited with yesterday’s news I was sharing, AND I thought I might let you recover from all of your margaritas and tacos. Today I’m sharing with you something I learned at camp.
Yes. At camp. Last week. Not a peace song, Not a new secret handshake.
This was the VERY last piece of Sopapilla Cheesecake that was left from ALL the campers, and luckily, I remembered to take a picture before THIS was gone too….
Just so we’re all clear here… this is NOT a diet-friendly recipe, however it IS a tastebud party-in-your-tummy recipe. And it seems to be SUPER simple from what the sweet lady shared with me from the Wichita mountains.
- 2 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 1 teaspoon Mexican vanilla extract
- 2 (8 ounce) cans refrigerated crescent roll
- 3/4 cup white sugar
- 1 tsp cinnamon
- 1/2 cup butter, room temperature
- 1/4 cup honey
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking dish with cooking spray.
- Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
- Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9×13 inch rectangles. Press one piece into the bottom of a 9×13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
- Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.
Recipe credits from allrecipes.com
From what I hear, this is the PERFECT thing to take to a pot luck type of thing, too. Just sayin.
I can’t wait to hear what you guys think of this dessert! If you go nuts over it the way we did!