Sopapilla Cheesecake Pie
This sopapilla cheesecake is easy to make, smells great while cooking, and tastes wonderful! I take this to potluck dinners, and it always gets rave reviews!
This sopapilla cheesecake is easy to make, smells great while cooking, and tastes wonderful! I take this to potluck dinners, and it always gets rave reviews!
Made this for a potluck and what a hit! The top was crunchy and the center creamy & sweet. I didn't have Mexican vanilla so I yelled "ole" when I poured in my regular vanilla extract. I cut it into much smaller pieces though...little bites were a better choice!Read More
I just don't see what the big deal is about this recipe.. I was so excited to try this, and its average at best. WAYYY to sweet, hurt your teeth sweet! tastes like pure sugar.. The cream cheese center needs to be firmer, adding an egg would really help.. The melted butter made PUDDLES on the top crust, that's just gross, so cut down the butter as well.Read More
Made this for a potluck and what a hit! The top was crunchy and the center creamy & sweet. I didn't have Mexican vanilla so I yelled "ole" when I poured in my regular vanilla extract. I cut it into much smaller pieces though...little bites were a better choice!
I have been making this recipe for years, the only difference in the recipe I use is, it doesn't call for honey. This recipe is soooo easy, delicious and inexpensive to make. I make it for Charity bake sales and double to recipe to make several 8x8 pans that are ALWAYS the first to go at the sales. A true "go to" recipe anytime you have a gathering or function.
Ok. This is, undoubtedly, the most outstanding-delicious-amazing-wonderful dessert recipe I have EVER tried. Unbelievable. If you don't rush right out and pick up the ingredients for this, you are missing out ON LIFE! I have tasted a lot of desserts, I have tried a million recipes, but I can honestly say (and my family will agree) that this is the most wonderful dessert ever. It was made by the Gods. You know how every recipe you read on Allrecipes.com has reviewers improving upon the recipe in some way? Well you won't see that with this recipe. Nope. It would be absolutely IMPOSSIBLE to improve on this one in ANY way. It's perfect. Sent from heaven. And in addition to the perfect flavor is the fact that it LOOKS beautiful, even if you throw the crescent rolls in sloppily (like I did). It's also so unbelievably easy to make that I am ASHAMED I didn't know about this sooner because it would have saved me a lot of sweat and stress while trying to throw something together for potlucks. All I can ask is that you not share the recipe with anyone. It's so good it should be a secret!
This recipe is always a crowd pleaser. In fact, my son requested that I make this for his 16th birthday last week, and his friends loved it. I use 3 packages of cream cheese and 1 1/2 cups sugar to make the filling a little thicker. And for the cinnamon sugar mixture I use 1/2 cup sugar and 2 tsp. cinnamon. Using Mexican vanilla is what sets this apart, so don't skimp on it! For our bunch, we did skip the honey because this dessert is fine without it. The refrigerated leftovers, if you have any, are awesome!
Four stars as written. I found the directions to be somewhat incomplete and the filling not dense enough. To fix this... cream cheese must be a room temperature and mixed using the paddle attachment on the mixer. Don't use the beater attachment as this won't get the mix as creamy. Add 1 egg to the cream cheese mixture after the sugar is totally blended. The egg must be room temperature or it will cause the cream cheese mixture to separate. For the topping, blended the butter, cinnamon and sugar using the paddle attachment. Spreads it as best you can. While cooking, if the dough puffs up and the butter puddles, use a pastry brush to redistribute the butter and cinnamon. Do this again after it comes out of the oven. Don't skip the honey. Don't eat until the next day (flavors need time to set up and cheesecake should not be eaten right out of the oven). For all you haters that don't like when people post the changes they made ... I disagree. Seeing how others have adjusted the recipe helps me decide how to tailor to my tastes. I always rate based on recipe as written, but I like to share my changes in case anyone else finds them useful.
Guess what! Pillsbury makes "crescent seamless rolls"....all the goodness of crescent rolls in one complete sheet.
THIS RECIPE IS THE GREATEST!!! IT IS EASY TO PREPARE AND FAIRLY INEXPENSIVE. I TOOK TWO 9 X 13 PANS TO WORK YESTERDAY AND IT WAS GONE IN 45 MINUTES. I GAVE OUT 15 COPIES OF THE RECIPE. MAKES THE HOUSE SMELL WONDERFUL. TODAY, COWORKERS ASKED IF I HAD PREPARED MORE FOR TODAY. GREAT RECIPE TO MAKE WITH KIDS. IF YOU LIKE SWEETS AND YOU ARE GOING TO PREPARE A RECIPE FROM THIS SITE....PLEASE PLEASE PLEASE TRY THIS ONE.
I got so many rave reviews for this one! The only thing I might do differently is a little less sugar in with the cream cheese. It was a bit too sweet for my taste. But other than that it was fabulous!
Fantastic recipe! I've made this several times, always to rave reviews! As recommended by other reviewers, I use 3 packages of Cream Cheese (adds a little more filling) and only 1/2 c. sugar in the topping. And using regular vanilla extract seems to work fine. Also, a quick tip for putting on the top layer of rolls. If you lay them on top of the mixture, it can be difficult to stretch them to fit the pan. To get around this, I put 1/2 can of rolls on a piece of wax paper, roll it out to 1/2 the size of the pan, flip it over on top of the cream cheese, and peel off the wax paper. Repeat with the other half. Makes for a good looking dessert with no hassle!
I just don't see what the big deal is about this recipe.. I was so excited to try this, and its average at best. WAYYY to sweet, hurt your teeth sweet! tastes like pure sugar.. The cream cheese center needs to be firmer, adding an egg would really help.. The melted butter made PUDDLES on the top crust, that's just gross, so cut down the butter as well.
So very, very fabulous! And easy too! I made this for a church dinner and came home with an empty pan and many requests for the recipe. I only used a half cup of sugar with about a teaspoon of cinnamon for the topping, which was plenty, and I melted the butter and brushed it over the top of the dough before sprinkling on the topping. I also served it refrigerated, because I like cheesecake cold. YUM!
I made this for Thanksgiving and it was a hit with all. I thought the topping was a little to sweet so next time I make it, I will use 1/2 cup sugar instead of the 3/4 cup. So great for so little time and it was great warm or cold. My hubsand likes it warmed up in the microwave for about 20 sec. Thanks CandelB for a new fav at our house.
We have enjoyed this recipe for years (without the honey), but there is something else you might want to try. Use fruit preserves, or cook down some chopped, fresh fruit with sugar and corn starch. Spread this on top of the cream cheese layer, before you put on the last crescent roll layer. To die for!
OMG!!! My husband said he could literally eat this until he got sick! It is so good. I also didn't use quite as much sugar/cinnamon as called for, and I used just regular old vanilla extract. This is my new favorite dessert recipe.
VERY good (but REALLY sweet)!!! My sister has raved for years about a similar dessert she makes from this site although I am not sure it's this exact one. I hosted my parents for dinner last night. Our meal was Mexican-themed. This dessert was an AWESOME finale! I was contemplating another sopapilla cheesecake recipe, but the addition of honey in this one intrigued me. Let me say, the honey is the BEST part! It's what makes CandelB's recipe stand out from all the others, IMHO. Although many have heralded this to be perfect as is, I disagree. I have 2 (VERY minor) complaints: a) this is a tad too sweet for my liking and b) it calls for too much butter. As Mis7up suggested, I think reducing the butter to 1/3 c. would do the trick. I was afraid my dessert was ruined b/c excess butter "pooled" in the center of my baking dish. I gently spooned it off and all was fine (NOTE: it will solidify as it cools). :) I really wanted to try Pillsbury's crescent creation rolls (i.e. no seam), but my grocer didn't have them. It didn't matter tho... I just pinched the seams together by hand and all was fine. Oh, and reduced-fat ingredients are perfectly acceptable here. I even used reduced-fat crescents with excellent results! One more note: If you can find Mexican vanilla, USE IT! It has a richer, earthier flavor than the Tahitian or Madagascar varities. With a few mods to suit my personal tastes, this will become a favorite for sure. Thanks for sharing, CandelB! :-)
This is AWSOME! I made this for a New Year's Eve Party and it was a huge hit. Every one who ate it commented how good it was and many asked for the recipe. One woman asked if she could adopt me :) The hardest part was rolling out the dough. I made 2 changes, not because it really needed it but because I wanted a thicker filling. I used 3 blocks of cream cheese and 3 tsp of regular pure vanilla (didn't have Mexican). I left the sugars at the stated amount. It was delicious. The honey is a must. I think it really heightened the flavor. Do not skip the honey. I cooked the bottom dough for 5 mins before adding the filling and I softened the butter for the top so the consistency was smooth enough to spread over the top layer. This helped create a nice streudle like crust instead of pooling in puddles. I baked it about 35 mins. Thanks for such a yummy recipe.
I agree with most everyone that this is a really great recipe. Here is my experience when I followed the recipe almost exactly: The only thing I did differently was reduce the amount of honey drizzled on top. After just about two tablespoons of honey, the pie seemed to be drowning in the stuff so I stopped. I found rolling the cresent roles to be a disaster also. Much easier to put in the pan and press. When I removed the cheesecake from the oven (needed 5 to 10 minutes longer than indicated) it looked like a gooey mess. There were several small pools of honey/butter in various dips and crevices. I used a spoon to remove most of the puddling. At this point, it wasn't looking too good. It seemed to take forever to cool. My husband and I cut and tasted it when it was about room temperature. Extemely sweet and a really sticky mess. Agree with the person who said it tasted like a very sweet cheese danish. We were not terribly impressed. I transfered the cut pieces to a flat, covered container and put in the frig. The next day, we each took a piece straight from the frig. OMG, it was just wonderful. No longer a gooey mess, nice and firm and all the flavors blended. A real cheesecake taste. So, don't get frustrated or become disappointed if you remove this from the oven and it doesn't live up to the hype. It really does get better with refrigeration. The next time I make it, just for fun I will use less sugar and extra thick crescent roles. A keeper.
Cut this recipe in 1/2 and used 8x8" pan, worked great! Very easy and tasty but oh so rich. Will enjoy this recipe again and again.
As always when using crescent rolls as a base, I baked the bottom layer for 5 minutes in the pre heated oven first to avoid undercooking later. This also makes it easier to spread the cream cheese mixture. Personal taste, I cut down on the sugar in the mixture and also the topping can easily be cut in half. And let cool completely before you try to cut it. Easy, fast, cheap and delish! What more could you ask for?
Well, after reading through the recipe, a few of the "Least Positive" reviews, and actually trying out the recipe, I've come to the conclusion that a few factors should be changed: - Add an egg to the cream cheese mix, it'll make the filling a lot thicker and more cheesecake-like. - Cut the amount of sugar in the filling by half, otherwise it tastes like a mouthful of cream cheese frosting. - Instead of crumbling butter on top, which results in gross puddles of fat, try brushing melted butter on top of the dough, then sprinkle with cinnamon-sugar. You should be using 3-4 TBSP of butter at most, not half a cup. Croissant dough is very flaky and buttery as is, any more and you'll be swimming in saturated fat. - Nix the honey if you don't have that big of a sweet tooth. It'll definitely help; honey is overly sweet on it's own. - Lastly, refrigerate before cutting, otherwise the cream cheese won't set and cut well.
Absolute delicious! I roll the crescent roll to the pan to a perfect fit. I add 1/2 cup ground pecans and 1/2 cup sugar one cup of sugar is too much I also used low fat cream of cheese and vanilla beat all that. And the top I spread 4 tablesp. of melted butter and 4 tablespoon of apple sauce 1/2 cup ground pecan, then sprinkle 1/2 cup sugar with one tablespoon of cinnamon and that turned to be a beautiful color and very tasted flavor I have done these about 40 time for friends, family and just about every week loved it! You also can do it with fat free cream cheese I also used low fat crescent rolls, these does not need that honey on the top and that much sugar that it call for. Next time I will try fresh peaches on the top.
This is a very good redipe and a crowd pleaser.
Thus is delicious. I just have a question. Do you store it in the refrigerator? Or, can it be left out on the counter?
Wife made this as written except used Tahitian vanilla extract. This is one of the most delicious desserts I've ever had! I will make this repeatedly for the rest of my life. I know it's probably terrible for me, but thanks for an awesome easy recipe!
I would rate this more stars if I could! Just finished having a piece of this and it is to die for. Kind of turned out like a cross between bread pudding and cheesecake. Absolutely delicious and a keeper. I did make a couple of changes. Per other reviews, I cut the sugar down to 3/4 cup and 1/4 cup for the topping. I used Splenda for white sugar and SF brown sugar for the topping. I figured it out and it has about 6 grams of sugar for the whole pan of it. Perfect for a severe diabetic like my Dad. He can have a good piece and not have to count the grams. I did melt the butter and mixed brown sugar and cinnamon in it then brushed on. I cut the butter down but was still way too much. I think a couple of tblsp would be enough. It came out nicely browned, a bit crispy, and so good with whipped cream on top. Thank you for a new SF dessert I can make for my Dad.
This was really good! I baked the first crescent roll layer (I used the sheets) for about 6 minutes before layering. I used 3/4 cup sugar in the filling, 1/4 cup butter, and 1/2 cup sugar in the topping. I got the butter soft in the microwave and spread it on top of the top layer, then put the sugar and the cinnamon on top. The butter did not pool like others stated. I baked it for 30 more minutes but probably could have subtracted a couple minutes.
I quadrupled this and served as dessert to a Mexican dinner at my church. It was rated "excellent" by the group with requests for the recipe. I added eggs to mine (one per recipe), and I liked the texture. I also used Mexican vanilla. I had a bite before it had cooled as well as a little piece after it had sat for 4 hours, and I much preferred the cooler version. I drizzled honey all over after it came out of the oven, and I think it adds that necessary flavor for sopapillas. :) I see that the previous reviewer mentions the availability of sheets, and I will certainly look for those next time, as it was a little tricky getting the dough to cooperate.
Super easy. Awesome, and AMAZING cold!! I used regular vanilla (real) and since I had a ton of cream cheese I combined it with another version of the same recipe and used 3 bricks of cream cheese and 1 1/2 cups of sugar for the filling. I used only 1/2 cup sugar for the topping (plenty) and just melted and poured the butter on top and sprinkled the cinnamon sugar over it instead of softening and mixing it all. I baked 45 minutes but could have cut it by 5 minutes- the top edge of crescent roll browned a bit more than I'd have liked but as it cooled it softened up and was fine.
These are awesome! Great for breakfast, too...with a cup of coffee. A hint for rolling out the top: roll/press it out onto waxed paper. Flip it over onto the cream cheese mixture and peel the waxed paper off.
My husband ate so much of this at Christmas dinner that it made him sick...which doesn't say much for his restraint or intelligence, but says quite a bit about the deliciousness of this dessert.
Sopapilla Cheesecake Pie. Is it a sopapilla? Is it cheesecake? Is it pie? Let me tell ya, it's more like CRACK. I made this for a family gathering and it was a HUGE hit. I couldn't find my 9x13 dish, so I used an 11x15 jellyroll pan and it worked just fine and made for more slices of cheesey honey goodness. The few pieces that were left were quickly scarfed up by relatives to take back to their homes. I'll be making this one for years to come. Thanks for sharing this wonderful recipe!
AMAZING. I made this for a dinner party of six and we ate the entire thing and felt really sick afterwards. A great dessert to have if you have any self-control. Clearly, I do not.
Super easy and fast and always a hit at every potluck when I have brought it.
I don't know what I did wrong here but this wasn't good at all. Being that everyone loves it on this site, I can only assume it was my fault. I couldn't eat it at all. I wonder what I did wrong....
WOW- talk about the best smell coming out of the oven! WOW! Used 1/2 cup sugar in cheese mixture- didn't roll out the crust just pressed the seams together- top and bottom. sprinked sugar on top to cover dough and topped with cinnamon and about 2 TBS of butter just dropped on randomly in little dollops. Was plenty sweet even with less sugar. The girls at BUNCO like it a lot. THANK YOU FOR A GREAT RECIPE!
This was amazing!!! Sooo easy to make and tasted so good. House smelled wonderful while baking. Per recommendations, I reduced the amount of butter to 1/4c and baked for an additional 15 minutes. Came out perfect & everyone loved it! Made 2 batches for a mexican fiesta party & got wonderful compliments! Thanks!
LOVED this recipe!! It was so much fun to make and turned out great!! I cut the pieces into smaller squares (more like cheesecake bites) to make it go around better and everyone loved it! Thanks
Made this great recipe for my son's going off to College for his fellows program. I added 8 more ounces of cream cheese, grated lemon and on my top crust I cut out the butter out all together but used spray butter. I used cinnamon, and sugar but cut the sugar on top to 1/4 cup using half white sugar and half sugar in the raw for a crunchy consistency. Because the filling has a lot of sugar, I didn't want to have the topping be so sweet. It was so wonderful... Thanks for the recipe....
In the end, these rich little cheesecake bars turned out to be one of the best things I have ever eaten. But when the pan was in the oven, the butter ended up pooling horribly, and I found myself scooping it out with a spoon. I feel that the butter could be cut down considerably, possibly to only using 1/4 cup. This also took about 15 minutes longer to cook, and I was still worried that the middle was on the gooey side, while the edges were very brown. I will for sure be trying these again with less butter, as they were a huge hit at our mexican dinner party!
i LOVE deserts of all kinds but this was SO sweet it was crazy! i followed the recipe to the letter and was very disappointed. WAY too much sugar inside and on top (i did reduce the sugar on top by 1/4 n it was still too sweet!) IF this recipe can be salvaged i would half ALL the sugars (at least), half the butter and nix the honey altogether. Perhaps my oven is a bit hotter? cause the edges browned at 20 mins but the middle was gooey. i covered with foil for an additional 20 mins but because of the POOL of BUTTER on top, the top remained gooey throughout. :( such a disappoinment
Amazingly easy and delicious!! We made this for our dinner club and it was a HUGE hit. We made a few changes though. Instead of using the Pillsbury crescent roll pastry, we used butter puff pastry (can be found in the frozen food section of most groceries) and instead of drizzling honey, we used a store-bought butterscotch caramel sauce (can be found with the ice cream toppings section in grocery store). Anyway, even if you didn't make these changes, it is still very, very good and really easy to make!!! Absolutely love it and it will be a favourite of mine for years to come!!
followed the directions exactly - an amazing dessert! Can't wait to share it.
Ok this is def a go to recipe. Rarely do the butter on top. Use this for a cheese Danish recipe. Use it for quick dessert and it uses ingredients that I almost always have on hand. Yummy wam or cold. Family prefers cold.
This was great and easy to make. I made this with 1/3 less fat cream cheese and reduced fat crescent rolls. i also put only 3/4 cup sugar in the cream cheese mixture and 1/4 on top with 1/4 cup of smart balance instead of sugar. I baked it about 10 minutes longer and used a pastry brush to spread out the melted butter mixture. I also drizzled the honey on top and brusshed it evenly. So good. I served it at a picnic this weekend. It was a hit with everyone.
I made this last minute for our family Christmas party and it was a big hit!! Everyone loved it and asked for the recipe. The only thing I changed was I didn't use all of the honey it called for. Just a bit less. Thank you, I will definitely be making this again.
This was quite tasty and easy to make. My boyfriend said it was "the best dessert ever in the history of the universe". I think he was exaggerating a bit, but I did really like it. It was a little too sweet for me, and I even reduced the sugar in the topping. I think less sugar in the filling next time so you can taste more of the cream cheese. I did add the honey to the top which added a nice flavor. I will definitely make this again.
I have made this recipe many times. It is one of my son's favorite foods! I make some minor changes- reduced fat cresent rolls and reduced fat cream cheese. They work fine. Rather than mixing the butter with the cinnamon and sugar to dot on top before baking, I find it easier to spread the cinnamon sugar on top of the cheesecake, then melt the butter and drizzle it on top.
very good but i'll probably cut down on the butter and sugar for the topping next time....
Oh my goodness.. this was so much better than I thought it would be!! The only thing I did differently was that I used generic, regular vanilla extract. (Poor college students can't exactly spend a lot of $$ on things like vanilla extract!) I was a little worried when I took it out and the cinn/sugar butter was sort of just floating on top. But after giving it the proper time to cool it turned out beautifully! Took this to work during the week of Christmas and several people requested the recipe. Thank you so much for sharing!
Very good. Not really a cheesecake, but very easy to make. Close enough to the real sopapilla's from authenic mexican restaurant's. Defiantly use the honey after placing on a plate. I 'painted' the butter on top then used crystalized brown sugar and cinnamon sprinkled over that. DO NOT over bake (easy to do).
I've made this for home, potlucks, and most recently for a fund-raiser dinner. Props all the way around!! It's SO easy, but delish!! I keep getting requests for it, just wish I could say I made it up on my own! :-( But it IS wonderful!
i made this for my News Eve party and it was a huge hit.. my daughter had 5 servings.
Holly moly!! This is absolutely positively outta cOntrol!! It's like a giant stuffed churro on crack!! I am so sad that I've been missing out on this dessert for the last 30 years!! This should be illegal!! U will not be disappointed!!
This was a big hit. Sent some home with my son and a few days later he asked if I would make more because his roommate at it all. This is going to remain a family favorite and is quite easy to prepare.
This is fantastic, even if you're not a huge fan of cheesecake. It's a delicate dessert with great flavor. Don't try to cut calories and just sprinkle the cinnamon sugar on without the butter, though. You end up with a gritty mess.
This is a hit every time I make it, and now am making it by request for Christmas day! I've modified it a little over time: - less sugar, I only used 2/3 cup - use really good real vanilla extract...the better vanilla makes a tastier filling - pre-bake the bottom for 8 minutes...helps it from getting soggy. This means you have to have the rest ready to fly and finish quickly and back in the oven. - lemon zest in the cheesecake filling! It's adds depth and takes the heat off the sweet - I use half the butter, soften it, spread it evenly on the top --- then I sprinkle half-cinnamon and half-sugar on top...again...cut the sugar so it's more cinnamony than sugary - no honey Let it refrigerate overnight --- something magical happens :)
This recipe is absolutely amazing. I have a slightly different version, where the bottom crust is baked 6 min and then the entire thing bakes for 20-25 min. Either way, this is ridiculously good. I've made it four times, and only once has it made it out of the house. I agree with the reviewer who says you will eat it until you get sick; and then you'll eat the rest. There are not enough synonyms for good to describe how this thing tastes. And now they make crescent roll sheets, so you don't even have to squish the seams together!
Out team at work had a Cinco de Mayo potluck and one of our teammates made this. He used Ideal sweetener instead of sugar.. a keeper!!!
Holy moly, this is GOOD!!!!
This was a disappointment based on all the reviews. Was WAY to sugary. My family all thought it would be better without the cream cheese. Will not be making this again.
This was absolutely divine! I made it as is, then drizzled a little melted butter on top before I sprinkled it with the cinnamon sugar. I also drizzled honey on top when I took it out of the oven. Super rich, but we finished the whole pan after Easter dinner! I will make this again & again & again!
I have made this twice because the recipe sounds so delicious. I didn't like it either time and neither did my husband. And we are not picky eaters. I love cream cheese, crescent rolls, and cinnamon, but for some reason combined this way, it just didn't taste good. Maybe my expectations were too high but I will not be making it again.
This dessert is so easy and so good! It makes alot of cheesecake though so next time I may cut the recipe in half for the four of us. I didn't have any Mexican vanilla extract so I used regular pure vanilla extract instead and it worked beautifully. Prior to baking, I melted the 1/2 cup of butter and brushed it over the dough. Then sprinkled the sugar/cinnamon mixture (1/2c. sugar, 1 tsp ground cinnamon) over the top. Served this chilled and my husband and I both went back for seconds!
A friend of mine brought this to a party and it was amazing! Not a person at the party didn't like it - grown ups and kids. My 8 year odl son liked it so much I found him on the computer the next day trying to Google Mexican desserts so he could find it! Good thing I already knew where I could. :)
This is very good! The best thing about it is that it's recession friendly. I had almost all the ingredients on hand and it was very cheap to make. It's also super easy. I didn't even need a rolling pin; I just pinched the crescent roll dough together and laid it in the pan, flattening it with my palms. I love how the butter/cinnamon topping makes it crunchy and crispy on top. It should not only be left to cool, but should *chill* in the refrigerator before serving. It is MUCH better tasting when cold, tastes a lot more like cheesecake. A great cheap and easy recipe, not gourmet obviously, but I imagine it would be a real crowd pleaser.
AWESOME!!! Perfect sweet ending to our event fiesta! I used three packages of cream cheese and a little less sugar than called for, and chilled well before serving. Everyone wanted the recipe!
This is so good! Didn't change a thing. Other reviewers noted that it took longer to cook. I took mine out when the topping was browned to the point I wanted, even though the middle was still jiggly. Didn't matter, was perfect at approx. 40 min cooking time.
This is a great easy dessert... however, the instructions are not very clear when it comes to the crescent rolls. I believe it is supposed to have one whole container of crescents on the bottom of the pan, and then the other whole container on the top.
love it!!!! dead easy...find it generally takes 5 - 10 min longer than recipe says to bake in the middle. a must try.
I have made this twice in the last week, because my husband loves it (he requested it instead of a cake for his birthday!). I only used 2/3 cup sugar in the cheesecake filling both times and only used 1/4 cup melted butter (brushed on top) and then sprinkled the cinnamon and sugar on. I also made one with Splenda instead of sugar (1/2 cup, as it tends to be much sweeter than real sugar) and it was VERY hard to tell a difference between the two. The diabetics in the family were very happy! (I still did top with real sugar, as Splenda doesn't really have a sprinkle-worthy texture.) Both versions have baked up perfectly in 30 minutes. Also, you have to try cherry pie filling and a dallop of whipped cream on top -- yum, yum, yum!!!
Oh my goodness this is so amazing. Had to bake it a little longer than 30 minutes. Didn't add the honey until it was cut and on the plates (I don't care for honey) Where has this been all my life. Super super easy! I used the crescent roll sheets and they fit a 9x13 pan perfectly, didn't really have to roll or spread them out. Used a glass pan and sprayed with Pam before hand.
Great recipe! I made these for my "in-laws" X-mas party and they loved it! I was in a hurry, eyeballed most of the measurements and threw it in the oven. SUPER EASY!!! But be aware, its more like a cheese danish and less like cheesecake.
Excellent! Wanting a smaller dessert, I halved the ingredients and it came out incredible!
Don't change a thing!! It's delicious. I didn't see any need to pre-bake the first crust, or to add this or that. It's amazing the way it is. I did stress about the crescent roll dough on my first attempt - it kept falling apart when it was in little pieces, I couldn't imagine trying to roll it all together and then place it in the pan! I ended up peicing it together while in the pan for the top and bottom layers. Get it together the best you can, but don't stress. The topping ends up covering it and it actually turned out looking quite nice. Thanks for sharing!
These are good, but I think I would like more flavor and more cheesecake filling
So Easy!! And so delicious! I didnt roll out the dough and it fit perfectly in my pan. This is my new go-to recipe for pot luck desserts.
I am considered the cheesecake lady at our church because I am always making them for our dinners & such. I saw this recipe when I looked up Hispanic desserts for our once a month ladies meeting, where we were having Mexican food this month. It was a super hit! Another plus was the fact that it is so much easier to make than regular cheesecakes. What a treat and I am totally sold on this recipe. The only thing I did differently was to use 1 cup of sugar and 1 1/2 tsp cinnamon with the butter for the topping. I also kinda spread it on instead of dotting it. Anyway, it is fabulous.
This is such an easy recipe. The hardest part is waiting for it to cool off!
So easy and so delicious! The recipe is good as is, but I like to dump a can of apple pie filling over the cream cheese layer to make it really special!
This was probably the easiest dessert I have ever made, AND it was delicious. My mom who has a tiny appetite ate two whole pieces at one sitting. Believe me, that's saying something. You would never know it was made with crescent rolls. Thanks for the great recipe.
Delicious! I never, ever leave reviews because I always forget to come back after the recipe after I've made it. I couldn't forget this time because it's wonderful! It was really easy to make and the taste is great. The flavor is such that you expect it be harder to make. I used regular vanilla extract and followed the suggestion that I kept it in long enough to cook the center.
So Simple! I didn't get to try it but made it for a potluck for my husbands work and he says they liked it, I will review again when I try it.
sooooo easy and good. I skipped the honey since it is sweet enough for me as is but good with it too.
Super easy and very good. I cut the butter on the topping buy almost half and it was still very buttery. I also omitted the honey as I made these for a party and not everyone likes honey. This was the first dish to disappear!
I made cookies out of these. I halfed the trianges, rolled them into balls and flattened them out. Then added a dollop of the cream cheese mixture, spread it out and then a generous ball of the sugar/cinnamon/butter. Baked for about 15+ minutes. They turned out great! I made these for a teacher appreciation luncheon and thought they were more presentable in cookie form. Thank you!!
Ridiciously easy, super tasty and NO ONE will guess that it is made with crecent rolls!!!! This is my quick dessert recipe!
Awesome !! I used regular vanilla, and it still turned out great. Even easier now that they are making crescent rolls in sheets for baking.
This recipe is absolutely delicious!!!! Very easy to make and I didn't change a thing to the ingredients. I did bake the base crust for 5 min before adding the cream cheese and sugar to make sure the center was cooked. This recipe is a definite keeper. I took it to a Christmas party and did not bring any home. This is a MUST TRY recipe.
I had to join everyone else on this dish. Absolutely the easiest and best ever!!! I did cut back on the butter by 1/2 and was still absolutely perfect. Thanks for sharing.
These are amazing!! I got a ton of compliments on them and they were all gone quick. Each time I make it, I melt the butter with the cinnamon and sugard and spread that on top, rather than dotting with just softened butter -- it works better for me and gets the mixture even all over. Also, the second time i made these I added a handful of mini semi-sweet chocolate chips to the cheesecake mixture and it gave an added little chocolate flavor.
These were very easy to make and delicious. My one criticism is that we thought it was a tad too sweet. We're already planning to make this for Christmas and we're going to cut down the sugar to 3/4 cup for the cream cheese filling rather than use the full cup. After reading another review, I decided to just lay the dough in the bottom of the pan and pinch the seams together and spread it out with my fingers to cover the pan. It proved MUCH easier than rolling the dough (granted, I don't have a rolling pin so I had to go with a bottle of wine! lol). These were definitely a hit and with a small adjustment for next time, I think they'll be even better!
I followed the recipe as is and it turned out fabulous!! Very very rich, you only need a little square. Makes a lot of food, we didn't finish it before it got soggy, what a shame.
Very, very delicious! The first time I made this, I thought it was just ok. One night we hung out with the neighbors and brought it over so they could try it. They absolutely loved it and were asking for the recipe. A few weeks later I was sort of craving it, so I made it and almost finished the whole thing myself! So much for my first rating, this stuff was really great!! I've made it 10 times within 2 months. It's a keeper.
This is one recipe you really must try! Excellent ending for any Mexican themed dinner or anytime. If you use the Pillsbury Crescent Sheets it goes together really fast. I found if I melted a couple tablespoons of butter in the microwave and used a pastry brush, I could brush a thin layer of butter on the top crust. I mixed 1/2 teaspoon cinnamon with about 2-3 tablespoons of sugar and lightly sprinkled it all over the top. I drizzled a couple of tablespoons of honey on the top and it was just perfect. Thanks again CandleB and allrecipes!
Very good and easy to make; however, I left the honey off as I don't care much for honey. Other than this, I thought it was delicious.
This is the easiest, best recipe ever! The only reason I'm not going to give this 5 stars is because this isn't the best dessert I've ever had. But it is amazing and I could eat it until I got sick. I have 3 kids and don't always have time to make a real cheesecake, or the patience. But the first time I made this, my kids and husband couldn't get enough. Then I made this while on a beach vacation with my family, my 2 sisters, their husbands and all of their kids. They said it was the best thing ever! They've been begging me to make it again. I like using candied pecans chopped up in it. Also good with cherries and ice cream on top. I'm fixing to attempt a pumpkin version.
Same as bev below my comment.I too was making for a cinco de mayo theme dinner at our camp.And I came across this recipe in my box.I have been wanting to make this for a long time but never did.Wow you dont know what your missing... I made this exactly as written.I cut it into small bite size pieces ,and people were wishing I had made 2 pans.. So the very next day was my 1 yr anniv.So I asked hubby what he wanted me to bake.And he hands down wanted this again.So I made it again on sun.Shared with camp,and they were thrilled and they even got to have more that a bite size piece lol Only thing I did different was to melt butter for the topping and stir sug and cinn in and spread evenly on top . This would be great with some grilled apples and or baked apples.Easy enough to do while at camp .
Easy, delicious and good take to work treat. Better if eaten fairly soon after making. I didn't change anything. Will make again.