Sopapilla Cheesecake

If you have never tasted sopapilla cheesecake, you need to drop what you are doing, run to the grocery store to get the ingredients and head home to make it IMMEDIATELY.  Everyone should get to eat this at some point in their lives.  It ranks as one of my all-time-favorite desserts...and that's pretty special considering the deep devotion I have to all things sweet and delicious.

And the best part:  it's made from cheap, common ingredients and it is super, SUPER easy to make.

Ingredients:  cream cheese, sugar, vanilla extract, crescent rolls, cinnamon, butter and honey.

Add the softened cream cheese, sugar and vanilla extract to a mixing bowl.

Beat in on medium speed until smooth.

Spray a baking dish with non-stick cooking spray.

Spread a package of crescent rolls along the bottom of the baking dish.  Use your fingers to press the seams together and the dough to the edges of the pan.

Spread the cream cheese mixture evenly on top of the dough.

Spread another package of crescent roll dough on top of the cream cheese.  Once again, use your fingers to press the dough to the edges of the pan and pinch together the seams.  Alternatively you can roll the dough out with a rolling pin, but I'm just too lazy for that :P

Add the softened butter, sugar and cinnamon to a mixing bowl.

Cut the butter into the sugar and cinnamon with a fork or pastry cutter.

And dot the top of the cheesecake evenly with the butter mixture.

Bake for 30 minutes at 350 degrees until the top is golden and bubbly.  Remove from the oven and immediately drizzle with a generous amount of honey.

This is like cheesecake sandwiched between two sopapillas.  When you bite into this you get 3 layers:  crunchy caramelized sugar, flaky pastry and creamy cheesecake.  So complex, yet so simple.  I am serious, if you have never tasted this before, please, PLEASE, for the love of God...make this TODAY!!

Link to the printable recipe:

Sopapilla Cheesecake

Source:  All Recipes