Baking is My Love: Sopapilla "Cheesecake"

Sopapilla Cheesecake Dessert

When I tell people I love to bake, they assume I enjoy all aspects of cooking. Now I don't mind all cooking, but baking...baking is my stress reliever and the one thing I can do without "thinking". While cooking, I always never follow a recipe. I can hear my family laughing at me right now because me following a recipe isn't common! I always change something or add something extra or don't add enough of *insert ingredient*. Even when I bake I tend to do my own thing. But baking, baking is something I love to do. I love that I usually have all of the ingredients on hand, I love to eat what I make, and I love that you get the quick satisfaction of whatever you made!

One of the hardest things for me when my daughter was born, or maybe not the hardest but something that frustrated me was that I couldn't bake. I didn't have time or I couldn't figure out to do it safely with her wrapped in my arms. I also didn't have much of a desire to, because any free time I had I wanted to sleep...or watch tv and just sit!

All of this to say, I love that I have time to can usually find time to bake . I was looking through a magazine recently, and I found this recipe for Sopapilla Cheesecake. Now I didn't change this recipe, much.

If you're looking for something easy, rich, and yummy - try this!

Sopapilla Cheesecake

2 cans of crescent rolls (keep cold)
2 8 oz packages cream cheese
1 cup sugar
1.5 tsp mexican vanilla (Original recipe calls for 1 tsp, I added 2 tsp)
3/4 C sugar
1 tsp cinnamon (I used a heaping teaspoon)
1 stick butter, room temperature
Less than 1/4 C honey (I didn't' use all of the honey maybe only half the amount, nor do I think it needed it)

Grease 9X13 and preheat oven to 350 degrees.

Press one can of the crescent rolls onto bottom of the pan. Beat cream cheese and 1 C sugar and vanilla until smooth. Spread over the pressed crescent rolls. Roll out and press the other can of crescent dough on top of the cream cheese mixture. Mix room tempurature butter, 3/4 C sugar and cinnamon until well combined. Scoop spoonfuls (I used my smallest melon baller) of the mixture all over the top of the pastry. Bake for about 30 minutes or until the pastry is puffed up and golden brown.

When the pastry is done, pull out of the oven and drizzle with honey. Cool completely before cutting.

The recipe says it serves 12, I cut mine into small pieces because it is so rich! And I'm actually enjoying it today, the day after I made it, even more because I prefer it cold.

I tweaked this recipe a little bit.
The original came from allrecipes.com, and I found a copy in a Parenting magazine.