Description
Enjoy a delicious Sopapilla Cheesecake with layers of creamy, sweetened cream cheese between flaky crescent roll dough, topped with a buttery cinnamon mixture and powdered sugar. This easy dessert is perfect for any occasion!
Ingredients
Scale
- 2 cans of refrigerated crescent roll dough
- 2 (8 oz) packages of cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium-sized mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Blend until smooth and creamy, ensuring there are no lumps. Set aside.
- Open the first can of crescent roll dough and unroll it, laying it flat in a greased 9×13 inch baking dish. Pinch the seams together to create a solid layer. Spread half of the cream cheese mixture evenly over the dough.
- Open the second can of crescent roll dough and lay it over the cream cheese layer, pinching the seams together again.
- In a small bowl, mix the melted butter and ground cinnamon until well combined. Pour this mixture evenly over the top layer of crescent roll dough, spreading it out with a brush or spoon.
- Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the edges are bubbly. Keep an eye on it to prevent over-browning.
- Once baked, remove from the oven and let it cool for 10-15 minutes. Dust the top with powdered sugar.
- Cut into squares or rectangles. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a drizzle of honey.
Notes
- Ensure cream cheese is at room temperature for easy mixing.
- For added flavor, consider mixing in chocolate chips or nuts into the cream cheese filling.
- Top with chopped pecans or walnuts before baking for extra texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes