Sopapilla cheesecake

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There are many variations of this online. I chose to make one using more than just cream cheese and sugar. Why? Because I wanted it very very creamy. I also did not want enough to feed an army. I changed the recipe to a half batch and it filled a 8×6 pan and made enough for 2 nights for 4 people. I remember my grandma making cheesecake in the 80’s that had crescent roll crust. This reminds me so much of that holiday dessert.

1 large can crescent rolls

8 oz cream cheese

1/2 cup sour cream

1 egg

1/2 cup sugar

1 teaspoon vanilla

Topping:

1/4 cup butter

1/4 cup sugar

1 teaspoon cinnamon

honey to drizzle on top

 

Preheat the oven to 350 degrees. Prepare either an 8×8 or 8×6 or something similar. Open the crescent rolls and divide the amount in half. On a floured surface, roll them thin and seal all the holes until it is the size of the pan. You can also do this by just pressing the dough in the pan using your fingers.

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In the mixer, combine the cream cheese and sugar until smooth. Add the sour cream, egg, and vanilla. Mix fully. Pour this on top of the dough.

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Using the last half of the dough, again press it thin to cover the top of the pan. You will not see small defects in coverage but try to cover it fully as much as possible.

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To prepare the topping, melt the butter in the microwave for 30-40 seconds. Stir in the sugar and cinnamon. Drizzle this on top of the bake.

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Bake the creation uncovered for 30 minutes. Let cool. Refrigerate. This is best eaten cold. Drizzle honey over each piece before eating.

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