Description

Sopapilla Cheesecake is a rich and creamy dessert with layers of crescent roll dough, sweetened cream cheese filling, and a buttery cinnamon-sugar topping.

Ingredients

2 (8 oz) cans refrigerated crescent roll dough
2 (8 oz) packages cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup butter, melted
3/4 cup white sugar
1 tablespoon ground cinnamon
Honey, for drizzling (optional)

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Unroll one can of crescent roll dough and press it into the bottom of the prepared dish to form a crust.
In a large bowl, beat the cream cheese with 1 cup sugar and vanilla extract until smooth and creamy.
Spread the cream cheese mixture evenly over the dough in the baking dish.
Unroll the second can of crescent roll dough and place it on top of the cream cheese layer.
Pour the melted butter over the top layer of dough.
In a small bowl, mix 3/4 cup sugar and cinnamon, then sprinkle evenly over the butter.
Bake in the preheated oven for 30 minutes, or until the top is golden brown.
Allow to cool for at least 20 minutes. Drizzle with honey if desired before serving.
Refrigerate leftovers.

Notes

For extra flavor, add a pinch of nutmeg or a splash of lemon juice to the cream cheese mixture.
This dessert is best served slightly warm or at room temperature.
Can be made a day ahead and stored in the refrigerator.