sopapilla
cheesecake
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This easy sopapilla cheesecake has a creamy cream cheese filling sandwiched between crescent roll layers, topped with cinnamon and honey.
Beat together softened cream cheese with sugar and vanilla until smooth.
1
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Unroll one tube of crescent dough and press into the bottom a 9x13-inch pan. Spread cream cheese filling on top.
2
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Unroll second tube of dough and place it over the top of the cheesecake filling.
3
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Use a fork to mix together softened butter with sugar and cinnamon.
4
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Dot the topping over the cheesecake. Bake for 35-40 minutes.
5
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Drizzle the baked cheesecake with honey. Let cool for 2 hours before slicing and serving.
6
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