Mexican Cheese Cake

By lisapearce

Last year, I wrote a post about sopapilla cheesecake, which is popular in Mexico. Readers tried it out themselves and loved it, so I decided I should share it again. In fact, everyone who tries it loves it. This is the fail-proof dessert that Daniel and I bring to parties and it’s always the first to disappear.

Ingredients

• CHEESECAKE:
• 16 ounces cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla
• 2 8 ounce cans of crescent rolls (refrigerated, unperforated if you can find them)
• TOPPING:
• 1 stick of butter, softened (equal to 1/2 cup or 8 tablespoons)
• 3/4 cup sugar
• 1 teaspoon cinnamon
• Honey

Details

Servings 10
Adapted from nathanexposed.com

Preparation

Step 1

Preheat oven on 350 degrees fahrenheit.

Spread out the first crescent roll on a greased 9×13 pan.

Mix cream cheese, 1 cup sugar, and vanilla, then spread it on top of the first crescent roll, all the way to the edges.

Carefully unroll the second crescent roll over the top of the filling.

Mix together butter, 3/4 cup sugar, and cinnamon. Spread it over the top crescent layer but don’t oversaturate.

Bake for 30-35 mins. or until crust is golden brown.

Drizzle honey over the top and allow to cool, then cut into squares.