This easy sopapilla cheesecake has a creamy cream cheese filling sandwiched between crescent roll layers, topped with cinnamon and honey.

Beat together softened cream cheese with sugar and vanilla until smooth.

1

Unroll one tube of crescent dough and press into the bottom a 9x13-inch pan. Spread cream cheese filling on top.

2

Unroll second tube of dough and place it over the top of the cheesecake filling. 

3

Use a fork to mix together softened butter with sugar and cinnamon.

4

Dot the topping over the cheesecake. Bake for 35-40 minutes.

5

Drizzle the baked cheesecake with honey. Let cool for 2 hours before slicing and serving.

6

sopapilla

cheesecake

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