Monday, February 6, 2012

Sopapilla Cheesecake Pie

Wow, this is the greatest treat e.v.e.r. Savannah at my work brought it this morning and I had not one, but two pieces of it for breakfast. And yes, I am well aware this is not a breakfast food. She swears it's easy.


2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey


1.Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
2.Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
3.Unroll the cans of crescent roll dough, and use a
rolling pin to shape each piece into 9x13 inch rectangles. Press one
piece into the bottom of a 9x13 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.
4.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 courtesy

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