Reviewed: May 12, 2009

This was excellent and easy. It tastes more like cheesecake than I would have expected based on the ingredients. We used reduced fat crescents and it was still plenty rich.

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Rebecca

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Reviewed: May 11, 2009

This was pretty easy to make and my family seemed to really like it. We had it slightly warm with vanilla ice cream.

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Alix

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Springfield, Virginia, USA

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Reviewed: May 8, 2009

This recipe is awesome. I too wondered if it was too much butter, and because I was so freaked out, I reserved about 2 T of it (why bother at that point!). So I ended up using about 6T melted butter and all of the sugar/cinn mix (that seemed like a lot too) and it came out awesome. I didn't have any issues spreading the cream cheese when I beat it really well like others suggested. I am a big fan of cream cheese, and I wouldn't suggest doubling the filling. As long as you really whip it up, it's more than enough. Also, flour your rolling pin before you roll the dough out. Yum yum!

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ADoyle

Cooking Level: Expert

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Reviewed: May 7, 2009

WE HAD A POT LUCK LUNCH ON CINCO DE MAYO AND WAS ASK TO BRING A MEXICAN DISH. I MADE SOPAPILLA CHEESECAKE. IT WAS AWESOME AND EVERYONE ENJOYED THIS DISH.

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domini.s

Cooking Level: Expert

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Reviewed: May 2, 2009

All I have to say is THESE ROCK!! They are so absolutely SCRUMPTIOUS!

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lovmykidz

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Reviewed: Apr. 26, 2009

This was a most excellent recipe! It's really good right out of the oven with some vanilla ice cream!! I think next time I'll use less sugar in the cream cheese mixture, though....it will be every bit as good, I'm sure.

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TERRIDOODLE

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Apr. 7, 2009

This was very good but tasted more like a breakfast Mex. sweet bread than a dessert.

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TAMMYV36

Cooking Level: Intermediate

Home Town: Jackson, Tennessee, USA

Living In: Spring, Texas, USA

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Reviewed: Apr. 6, 2009

Excellent recipe! Everyone loved it...No need to double the filling unless you WANT to...If you whip the cream cheese and sugar long enough, you will have plenty of filling to to spread and it spreads easily also.

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MonkeyDoodle

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Reviewed: Apr. 3, 2009

Really good warm or cold.

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Weekend Chef

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Reviewed: Apr. 1, 2009

All I can say is I love this recipe. Delectable, delightful..The list goes on and on.

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RnRMama

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Denton, Texas, USA

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Reviewed: Mar. 26, 2009

OMG!!!! FABULOUSS!!! I doubled this batch, because hubby brought home 4 guys from his unit for lunch. So I used a jelly roll pan, it didn't fit the way I wanted, soo I patched in the cresent roll dough, 2 rolls on the bottom. Then I put the cream cheese mixture on top of that, I thought I had to much as left out about 1/2 cup--next time, I'll put it all in. Then I looked at the recipe and doubled the butter----and then didn't needed it all of it, 1/2 cup of melted butter is well plenty, I used a 1/2 cup of sugar with 1 tbsp of cinnamon, and mmmmmm!!!!!! I poured it all on top of the brushed on butter and baked it...I can't tell you how wonderful and crispy the top of this dessert was, it was soo creamy in the middle. There was only 1 piece left when that group of Army guys left my house....And they had 2nds!!!!! Amazing an A+!!!!

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mis7up

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Fort Sill, Oklahoma, USA

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Reviewed: Mar. 15, 2009

This was great! Didn't change anything. I wasn't sure if I was suppose to use the whole 1/2 c. butter when brushing in on...so I did..ended up just pouring it all over the top, then putting the cinnamon and sugar on top of that. Delicious!

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mswilson

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2009

Fairly easy to assemble and so worth it!!! I used a jelly roll pan which made light flatter bars but VERY GOOD. I rolled the crescent rolls out after sprinkling the area with powdered sugar. The filling was just enough for a thin layer instead of a thick heavy dessert bar.

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Erin

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Reviewed: Mar. 9, 2009

So good! Very rich, double the filling since I could not get it to spread very over the bottom. Cooked 40 min. So good! Only needed a small piece was so rick and good! Good warn or room temp will def. make again and again!!

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Jen

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Reviewed: Mar. 4, 2009

I have been making this dessert for awhile now and it is honestly the best dessert in the world! Every single time I make it everyone asks for the recipe. The only thing I do differently is I mix the melted butter, cinnamon and sugar before pouring on top of the dessert. It make a nice glaze. You should 100% make this. You won't be disappointed!

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