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Sopapilla Cheesecake

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A delightful Sopapilla Cheesecake that combines creamy cheesecake with fluffy crescent roll dough, drizzled with buttery cinnamon sugar.

Ingredients

Scale
  • 2 packages of crescent roll dough
  • 2 (8 oz) packages of cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • 1 teaspoon cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9×13 inch baking dish.
  3. Unroll one package of crescent roll dough and place it in the bottom of the baking dish.
  4. Beat together the cream cheese, sugar, and vanilla extract until smooth.
  5. Spread the cream cheese mixture over the dough in the baking dish.
  6. Unroll the second package of crescent roll dough and place it over the cream cheese layer.
  7. Pour the melted butter over the top and sprinkle with sugar and cinnamon mixture.
  8. Bake for 30-35 minutes or until golden brown.
  9. Allow to cool before serving.

Notes

Serve chilled or at room temperature with whipped cream or ice cream. Store leftovers in the fridge for up to 3-4 days.

Nutrition

Find it online: https://doughgirlbylea.com/sopapilla-cheesecake-2/

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