Karla's Cinnamon Cheesecake..........aka: Sopapilla Cheesecake

At work I was asked to be incharge of the luncheon for the annual Support Specialist Meeting.  I ordered the Costa Vida taco buffet and then wanted to make a dessert to go with it.  On the web I typed in Mexican Dessert and several options popped up.  I combined several recipes and came up with my own version.  I reduced the fats, sugars and calories significantly but it still tastes good.  Steve says, "This recipe is a keeper, probably one of my favorites".  Since Steve is not a big dessert eater I think that comment says a lot.  My first one I took to Jake's birthday party and everyone liked it.  Then I doubled the recipe and made a jelly roll pan full for the luncheon.  Everyone there really liked it and wanted the recipe too.  So.....here it is!!


Karla's Cinnamon Cheesecake..........aka:  Sopapilla Cheesecake
1 - 8 ounce package cream cheese, softened (reduced fat is ok)

1/2 c.  sugar

1 t.  pure vanilla

2 - 8 ounce cans refrigerated crescent rolls (reduced fat is ok)

1/4 c. sugar

2 t. cinnamon

3 T. butter, melted (could probably cut to 2T.)

3 T. honey

Beat together: the cream cheese, 1/2 c.sugar and vanilla until smooth and creamy.  (If you don't beat it enough it will be hard to spread.)

Spray your pan and pat or roll out one can of crescent roll dough to completely cover the bottom of the pan and up the sides of the pan a little.   Spread the cream cheese mixture evenly over the dough.  Spray your counter and rolling pin and roll out the second can of crescent roll dough into a 9x13 inch rectangle and carefully lift and place this piece of dough over the cream cheese mixture.  
Pour melted butter over the top of the dough and spread over the dough.Stir together 1/4 c. sugar and cinnamon and sprinkle over the butter.
Bake at 350 for 25 minutes, until golden brown.  Remove from the oven and drizzle with honey while still hot. Cool completely in the pan before cutting.  These are rich so I didn't cut too big of a piece.   (9x13 = 16 servings)


For the jelly roll pan (Cookie sheet), I doubled the above recipe.
I baked it for 30 minutes and I cut it into 32 servings.


Today I made it using my Cool Rise Roll Dough.......rolled really thin.....it worked and tasted good, but it is definitely better using purchased crescent roll dough.  In a pinch it would work and is way cheaper to make this way.   The TWINS say they like it best made with Cool Rise Dough.....you'll have to decide for yourself!

For variety:  I have also added 1/2 t. almond extract to the cream cheese mixture and then sprinkled 1/2 c. sliced almonds over the top before baking.