Sopapilla Cheesecake

• servings: 12 servings
• active time: 10 minutes
• total time: 1 hour 40 minutes

Ingredients

1¼ cups granulated sugar (divided)

1 tsp ground cinnamon

(2) 8 oz. packages cream cheese (softened)

1 large egg

1 tsp vanilla extract

(2) 8 oz. tubes refrigerated seamless crescent roll sheets (see note)

3 tbsp unsalted butter (melted)

¼ cup honey

Directions

Preheat an oven to 350°F. Coat a 9x13-inch baking dish with nonstick cooking spray.

Stir

In a small bowl, stir together 1/4 of the sugar with the cinnamon. Set aside.

Beat cream cheese

In a large bowl with an electric mixer, beat the cream cheese until smooth, scraping down the sides of the bowl if necessary. Add in the remaining 1 cup of the sugar, the egg, and vanilla; beat to combine. Set aside.

Press

Unroll the tubes of crescent roll dough sheets; gently press one of them into the bottom of the prepared baking dish. (If using perforated crescent roll dough, pinch the seams together to seal completely.)

Spread

Using a spatula, evenly spread the cream cheese mixture on top of the dough, then cover with the other roll of crescent dough.

Brush the top all over with the melted butter, then sprinkle the cinnamon-sugar mixture all over to cover.

Bake in the preheated oven for about 30-35 minutes or until the crescent dough has puffed and turned golden brown, and bars appear set when gently shaken.

Drizzle

Remove from oven and drizzle evenly with the honey.

Cool for at least 1 hour in the pan. I usually chill it overnight (which makes slicing it way easier), and then bring to room temperature (or rewarm) before cutting into 12 bars. But you can enjoy it warm or cold. So good!

Nutrition

• Serving Size: 1 bar
• Calories: 343 kcal
• Total Fat: 17 g
• Saturated Fat: 9 g
• Cholesterol: 43 mg
• Sodium: 481 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 1 g
• Total Sugars: 33 g
• Protein: 5 g