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Sopapilla Cheesecake
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5 from 3 votes

Sopapilla Cheesecake

Prep Time15 minutes
Cook Time30 minutes
Course: Dessert
Servings: 12

Ingredients

  • 2 8 oz pkgs Refrigerated crescent rolls
  • 2 8 oz pkgs cream cheese Softened
  • 1 1/2 tsps vanilla extract
  • 1 large egg
  • 1 1/2 cups sugar
  • 4 Tbsp butter Melted
  • 1 Tbsp ground cinnamon
  • honey, optional

Instructions

  • Preheat oven to 350°F. Unroll one can of crescent rolls in the bottom of a 13x9-inch glass baking dish. Use your fingers to press the dough into the bottom of the dish, pinching the perforations as needed.
  • In a medium mixing bowl, beat together the cream cheese, vanilla, egg and 1 cup sugar until smooth and fluffy, about 1 to 2 minutes. Spread the cream cheese mixture over the dough. Unroll the second can of dough, pressing perforations to seal. Carefully lay on top of the cream cheese mixture, stretching the dough to cover the cream cheese.
  • Pour melted butter evenly over top of dough. Stir together the remaining ½ cup sugar and cinnamon and sprinkle over the top of the dough.
  • Bake until the dough is cooked through and the cinnamon sugar has formed a nice crust, about 30-35 minutes. Cool 15 minutes before cutting. Serve warm or cooled with a drizzle of honey, if desired.