So this is my variation on the recipe of the Sopapilla Cheesecake
Ingredients:
2 - cans (8 count) reduced fat Crescent Rolls
2 - (8oz) reduced fat cream cheese
1-2tbsp honey
1-2tbsp butter(enough to cover the entire top)
1-2tbsp cinnamon sugar (enough to cover the entire top of the cake)
Directions:
Preheat oven to 350 F
Spray 9x9in pan with cooking spray. Use one can of Crescent Rolls to cover bottom of pan, make sure to push all the perforations together(so the filling won't seep through). Have the rolls go up the sides of the dish, they'll go up about half way or so.
In a bowl mix together both packages or cream cheese and honey. Spread mixture over crescent roll bottom.
Cover with remaining crescent rolls, doing it the same exact way you did the bottom. With a brush or knife spread butter over the entire top of the cake. Then sprinkle top with cinnamon sugar.
Bake for 30-35 mins, all depending on how well done you like our crescent rolls.
Drizzle with honey and powdered sugar, serve warm and enjoy!
**other options, add frozen fruit on top of the cream cheese mixture(strawberries, blueberries, etc) Maybe even use flavored creamcheese**
Next time I make this I'm going to try it with Strawberries!
**Made this with strawberries, Walmart didn't have a regular bag of sliced strawberries so I got a container. The juices over flowed a little while baking, which I figured they would, so if you plan on doing it like that make sure not to use all the juice or put the strawberries under the cream cheese mixture! Other than that it looks pretty good and I'm sure it will taste even better!!**
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