Weekend Cooking...Sopapilla Cheesecake

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The Niece send me this recipe months ago and I was going to make it.
But I forgot.
But hey, we were having Mexican Christmas dinner.
The perfect time to make it for dessert, right?
But I forgot.

Then I remembered last weekend!
And it was delicious.
And so, so easy.

Wow, did you know that they sell crescent roll dough with no seams, uncut?
I did not, until I went to the supermarket. If you can get the seamless sort, do it. But if not that is OK, just try and smooth out the cuts. A tiny bit more work..and post-Christmas we can all use a tiny bit less work, can't we?

Yes, it will seem like way too much butter when you pour it on, but worry not. Some will get absorbed, the rest, with the cinnamon, will form a lovely, crispy topping. If your refrigerate the leftovers (what, there were leftovers??) or you like to serve it cold, the top will lose the crispiness but is every bit just as delicious.

Sopapilla Cheesecake

• 2 (8 ounce) packages cream cheese, softened 
• 1 cup sugar 
• 1 teaspoon vanilla extract 
• 2 (8 ounce) cans refrigerated crescent roll dough
• 1/2 cup sugar
• 1 1/2 teaspoon ground cinnamon
• 1/2 cup butter, melted
• 1/4 cup honey

Preheat oven to 350 degrees.
Spray a 9x13 baking dish with cooking spray.
In the bowl of a mixer, beat together the cream cheese, 1 cup of sugar, and vanilla extract until fully combined and smooth.
Place one sheet of crescent dough in the prepared 9x13 pan. Try and push together seams if you are using the seamed type.
Spread cream cheese mixture over the dough and then top with the remaining sheet of dough.

In a small bowl, combine the remaining 1/2 cup of sugar and cinnamon. Pour the melted butter over the top of the dough, then sprinkle with the cinnamon sugar. Bake for about 30-40 minutes, or until the dough has puffed and turned golden and butter is all absorbed.
Remove from the oven, drizzle with the honey, or drizzle each piece as served, and cool before serving.

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This is so easy to make and takes maybe 10 minutes to put together, since the folks at Pillsbury, with their crescent rolls, do most of the work. I really made no changes, although if you look online you will find people who do. One person used half cream cheese and half ricotta, one added chopped nuts on top, which both sound rather nice. Another added 2 crushed Butterfingers bars on top of the cheese...hmmm...not sure about that one.
Because this is just about perfect as it is.

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This is my contribution this to this week's Weekend Cooking.
"Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend."
Be sure to check out the other entries this week. As always, hosted by Beth Fish Reads.

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