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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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Long Beach, California, USA

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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

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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.
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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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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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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Sep. 26, 2009
Yummy. Teenagers loved it. Next time I will reduce the butter for the topping to 1/4 C, melt butter cinnamon & sugar and brush on. Orginal recipe a bit too greasy & sugary for me. Did not last 24hrs! I think this would be really good with a layer of fruit puree over cheesecake layer & under top crust. Will make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Sep. 25, 2009
Took this to the beach house for a family get togeather and ended up making 3 more times this is so easy and so forgiving always ends up looking fancy i am now the great sister in law who makes great desserts thank you for this recipe.
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Cooking Level: Beginning

Living In: Bluffton, South Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.84 star rating.
Reviewed: Sep. 25, 2009
Delicious! I made two of these for a large group and they absolutely LOVED them! I did alter the topping a bit because, the first time I made this recipe there was a layer of butter still on top after baking. This time I made the topping based on a single recipe and covered two sopapilla cheesecakes with it. It came out a little crispier than the first one I made. Quick, easy and delicious.
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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: Sep. 24, 2009
I made this for my daughter her boyfriend and my boyfriend. My daughter said it was her new favorite desert. If you are afraid of this because of the mexican vanilla (I was) it is easy to find. Look in the ethnic section of any grocery store. I found it at walmart! Thanks for posting this great recipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Sep. 23, 2009
These were awesome!!!! Will definitely be making them again! I just used regular vanilla.
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Cooking Level: Expert

Home Town: Cambridge, Maryland, USA
Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Sep. 22, 2009
This is an amazing recipe. I made this for a mexican dinner - served cold - and it was the hit of the night.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
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Reviewed: Sep. 21, 2009
This is so very good! I was worried that the top wasn't cooked when I took it out but it was fine. I didn't have any Mexican Vanilla so I used regular Pure Vanilla. Perfect. I really liked the honey on it when it was warm, not so much when it was cold. And I could never decide which way I preferred it hot or cold. Thanks for the recipe.
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rae
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Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Sep. 20, 2009
Wonderful dessert for our Supper Club. Hubby couldn't attend, so he got the leftovers today - not a big dessert guy, so when he tried it and I got a "Wow..." out of him - I was floored! Then he subtly asked, "So there was only that one piece left...?" (thankfully for him, a couple more are left.) Used the extra large crescent rolls, little less sugar in the middle, and broiled the top for a couple of minutes to brown it nicely. Served cold (wasn't sure if I should - thanks for RExch opinions) - so simple, easy ingredients (used reg vanilla b/c had it onhand, omitted honey) so good, and feeds a lot!
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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: Sep. 20, 2009
I made this for a mexican themed party and everyone loved it. As someone else suggested I used 3pkgs of cream cheese to make the filling a little thicker so I had to bake it about 40 minutes. Great recipe. I will definately make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Sep. 18, 2009
Yummy. I followed this recipe exactly and it came out perfectly. I had never made/had this before but needed a dessert for a Fiesta themed party. It was a huge hit, everyone loved it. My husband took the leftovers to work and everyone loved it there too. I would recommend cutting small squares as it is a little on the rich side.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Sep. 17, 2009
I made this tonight for the first time for a Mexican-themed potluck. I thought that it was very good, and everyone else (especially my husband) thought it was delicious! Super easy to make too! I used normal vanilla extract since that is what I had on hand, and I only put 1/2 cup sugar in with the mixture spread on the top. Rolling out the crescent rolls on wax paper was a great idea by another reviewer. It took about 45 minutes to bake in my oven. I served it at room temperature.
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