Sopapilla Cheesecake
A delightful dessert combining the flaky layers of crescent rolls with creamy cheesecake flavors!
Equipment
- 9x13 inch baking dish
- Mixing Bowls:
- Electric Mixer
Ingredients
- 2 cans Pillsbury crescent rolls (8 ounces each)
- 2 packages cream cheese room temperature (8 ounces each)
- 1 1/2 cups sugar divided
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 cup butter melted
Instructions
- Preheat the oven to 350°F (175°C).
- Spray a 9x13-inch baking dish with cooking spray.
- Unroll one can of crescent rolls and press into the bottom of the baking dish, sealing any perforations.
- In a medium bowl, blend cream cheese with 1 cup of sugar and vanilla extract until smooth.
- Spread the cream cheese mixture evenly over the crescent roll layer.
- Unroll the second can of crescent rolls and lay it over the cream cheese mixture, sealing the edges.
- Pour melted butter over the top layer of crescent rolls.
- Mix the remaining 1/2 cup of sugar with cinnamon and sprinkle evenly over the butter.
- Bake for 25 to 30 minutes, or until bubbly and golden brown.
- Allow to cool completely, then refrigerate until ready to serve.
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Notes
Store leftovers in an airtight container in the refrigerator for 3 to 5 days.