Sopapilla Cheesecake Dessert


Sopapilla cheesecake includes layers of cream cheese, crescent dough and a layer of cinnamon sugar. This is suitable Mexican dessert. Don't recognize what to make for Cinco de Mayo? Need a dessert with grilled bird chimichangas? it truly is it!

* Ingredients : 

° sixteen ounce crescent rolls (packs of Pillsbury)
° sixteen oz. cream cheese (packaging, room temperature)
° 1 cup sugar
° 1 teaspoon vanilla
° 1/4 cup butter (melted)
° 1 tablespoon of cinnamon
° four tablespoons of sugar
° honey

* Directions :

Heaat oven 350 degrees.  Spray the 9x13 baking pan with cooking spray.Press the crescent-shaped roll to the bottom of the board, make sure it reaches the edge and hold it together.

* Bake the bottom layer of sickle bread batter until set, about 58 minutes.(Optional, so I will make sure he is ready.I don't like dough) Mix soft cheese, sugar and vanilla together.Distribute the combination on the crescent roll.Wrap the last crescent moon over it, stretch it to the edge and seal it. Brush the top of the crescent roll with melted butter. 

Sprinkle the floor with 1 tablespoon cinnamon and four tablespoons sugar. Bake for 30 minutes, or till golden brown.Eat while it's hot (this would be a disaster!) Or put it in the refrigerator for several hours before eating.Cut into triangles or squares. If you want, you can drizzle with honey and serve.

Enjoy !