The reviewer gave this recipe 4 stars. This recipe averages a 4.84 star rating.
Photo by LatinaCook
Reviewed: Nov. 21, 2009
I halved the recipe and made 3 small round cheesecakes with it. I liked it very much overall but I think it is too sweet. I love honey but adding it made the dessert WAY to sweet. Next time I will reduce the amount of sugar used as topping and maybe I will also reduce the amount used on the filling.
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Photo by LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico
The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 21, 2009
Amazing! I made this for a bake sale. It sold out the quickest, and people kept coming back for more!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 16, 2009
This is exactly what I was craving! I couldn't wait to cut into it . . so I do recommend to wait until it's completely cooled. But . . it's even better the next day after refrigeration. Yummo!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 16, 2009
This was wonderful! I had a little trouble getting the top layer to stay rolled out and cover the cream chesse so the cream cheese came out over the top. It didnt look pretty but the flavor was delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 15, 2009
I made 1/2 the recipe using an 8x8 pan and 1/2 the ingredients using much less sugar as others suggested. We love sopapilla's and cheese cake so I thought the combination would be great....and I was right, it's delicious! Will definately make many times over...but will make the full recipe from now on.
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Cooking Level: Intermediate

Living In: Boothwyn, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 14, 2009
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 13, 2009
Made this for Bunko last night and all the girls were in Heaven! They compared it to creme brulee! I might do the thicker crescent rolls next time as the one reviewer suggested - too much filling for my particular tastes. I must say, this was the quickest and easiest recipe I've ever made, but everyone thinks you spent all day on it! You can't go wrong with this recipe!!! *We had it as leftovers straight out of the fridge tonight. The sugar was still crunchy and the filling was firm! I think it was even better cold!
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Cooking Level: Expert

Home Town: Brady, Texas, USA
Living In: Tomball, Texas, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 7, 2009
It's simply DELICIOSO!!!! It's amazingly popular everytime I bring it anywhere, not to mention it doesn't last for a second in my house. It gets devoured.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 4, 2009
Awesome. Should this be stored in the fridge or at room temperature? And, how long does it stay fresh? Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 2, 2009
Yummy! I made these for a Mexican theme dinner and the Sopapilla was gone. The only change I made was I pressed the dough into the bottom of the pan versus using the rolling pin to roll the crescent dough. I tried rolling the dough and it was a diseaster. I had to go buy another can of crescent rolls:) This receipe is YUMMY!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 28, 2009
If I could give this recipe 10 stars, I would. This recipe needs no changes and is SOOOOO easy. I have made this several times for sharing at potluck dinners and it is such a hit! When I take something else to a dinner people get mad and me and want to know why I didn't bring "my dessert". I can't make it for us at home or I would eat it all and get sick. You HAVE to try this recipe. You can get away with being sloppy with the crescent roll dough, not even rolling it out, slapping the topping on and it still tastes fantastic. I am ALL about easy and delicious and this fits the bill wonderfully.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 23, 2009
My fiance took a batch of this to work and every single person who tried it absolutely loved it. It was very sweet, though, so I made sure to cut it into small pieces. Rave reviews!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 20, 2009
This was great! I brought to a mexican dinner and it was gone before dinner was served! It is a keeper and great if your short on time and money!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 16, 2009
Holey Moley are you in for a treat if you make this!!! It is simple to assemble and even easier to eat. I made it the way it is written but used margarine instead,no butter on hand. It was just the perfect combo of creamy goodness and cinnamonie yummieness! Yesterday was a good cooking day for me:) I scored high from the family on 2 dishes from this site! Thank You CandleB Awesome and will most defiantly make again.
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Photo by Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Long Beach, California, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 11, 2009
Loved it, I had to eat half of it before I decided....it might be too sweet. I will have to eat the other half to decide for sure. Yum
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Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada
The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 11, 2009
I have to admit that I didn't think this would be very good based on the ingredients but I was assigned dessert on a Mexican dinner party so I gave it a shot. Wow is it good! As a HUGE chocolate fan, I'm surprised to say that this is my new "go-to" dessert. Wonderful & easy. I couldn't find the mexican vanilla but I just used really good quality pure vanilla extract and it turned out great. Didn't modify the recipe a bit! ***REVISION*** I cooked it for 45 minutes.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 6, 2009
This lived up to all the wonderful reviews. Before making it I thought it can't be that good, boy was I wrong! I made this for a party and it was gone in 15 minutes with people asking for more!! Reviews like this is the best thing I've had in a long time! All I could think is thank you so much for this great recipe, no one believed that it was the first time I ever made it! I can tell you it won't be the last and this will be my "signature" dish to take everywhere!! Thank you again CandelB for sharing such a wonderful recipe!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Photo by JessWaka
Reviewed: Sep. 29, 2009
These are RIDICULOUSLY fabulous! Sopapilla's and cheesecake combined, doesn't get much better! The only change I made was using 2 10 oz. cans of Big & Flaky crescent rolls instead of the regular 8 oz. cans., which made the "bars" super fluffy and oh so good! This is a must for anyone to try :)
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Photo by JessWaka

Cooking Level: Beginning

Home Town: Woodbury, Minnesota, USA
Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Sep. 29, 2009
My husband took this to work for a "Mexican Day" lunch. They loved it- gone in no time at all. I took advise of others and added the 3rd cream cheese, reduced the topping sugar by 1/2, brushed on the butter, pre-baked the bottom crust for 7 minutes and increased total baking time to 45 minutes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Sep. 28, 2009
Awesome and so simple. For variation, I served it with fruit topping (pie filling).
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