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