Sopapilla Cheesecake

This sopapilla cheesecake recipe makes a rich and creamy filling surrounded by layers of crispy cinnamon crust for a favorite sweet treat.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 378 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 1 (8 ounce) package cream cheese, softened
• 2 (8 ounce) packages refrigerated crescent rolls
• 0.5 cup white sugar
• 0.5 cup melted butter

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.

Step 2

Beat cream cheese with 1 cup of sugar and vanilla extract in a bowl until smooth; set aside.

Step 3

Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13-inch rectangles. Press one sheet into the bottom of the prepared baking dish. Evenly spread cream cheese mixture over dough, then cover with remaining piece of crescent dough, and brush with melted butter. Mix 1/2 cup of sugar with cinnamon in a small bowl; sprinkle evenly over the top of cheesecake.

Step 4

Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before cutting into squares and serving.