Description
A decadent twist on traditional sopapillas, this dessert features a creamy cheesecake filling sandwiched between layers of flaky crescent roll dough, baked to golden perfection and drizzled with honey.
Ingredients
-
2 cans (8 oz each) refrigerated crescent roll dough
-
3 packages (8 oz each) cream cheese, softened
-
1 cup granulated sugar
-
1 teaspoon vanilla extract
-
4 large eggs
-
½ cup unsalted butter, melted
-
⅓ cup honey
Instructions
-
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
-
Unroll one can of crescent dough and press into the bottom of the prepared pan, sealing perforations to form an even crust.
-
In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, beating well after each.
-
Pour cheesecake mixture over dough in pan and spread evenly.
-
Unroll second can of crescent dough and carefully place over the filling, pressing seams to seal edges.
-
Pour melted butter evenly over top layer.
-
Bake for 35-40 minutes or until golden brown and set in the center.
-
Remove from oven and drizzle generously with honey. Let cool before serving.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350-400 kcal
- Sugar: 25-28g
- Sodium: 300-350mg
- Fat: 22-25g
- Saturated Fat: 13-15g
- Unsaturated Fat: 7-8g
- Trans Fat: <1g
- Carbohydrates: 30-35g
- Fiber: 1g
- Protein: 6-7g