Sopapilla Cheesecake
Cinnamon Sugar Cheesecake filling, butter crust, and a cinnamon sugar butter topping. All you ever need in a sopapilla!
Ingredients
- 2 Cans Pillsbury Doughboy or Off Brand Cresent Rolls
- 2 Packages Cream Cheese Room Tempature
- 1/2 Cup White Sugar
- 3 tsp Ground Cinnamon
- 2 tsp Vanilla Extract
Topping
- 1 Stick Butter Melted
- 1/2 Cup White Sugar
- 2 Tbsp Ground Cinnamon
Instructions
- Allow the cream cheese to soften for 2 hours before baking.
- Preheat the oven to 350 degrees.
- In the bowl of a standard mixer, combine softened cream cheese until creamy. Add sugar, cinnamon, and vanilla extract, continuing to mix until the mixture is smooth and well combined. Ensure that there are no granules of sugar discernible in the taste.
- Melt 1/2 cup of butter and spread it over the bottom of a 9×13 pan. Sprinkle half of the cinnamon sugar mixture onto the buttered surface. Place one can of crescent rolls on the bottom and spread them out to cover the entire surface. Add the cream cheese mixture, followed by the second can of crescent rolls on top.
- Pour the remaining melted butter over the crescent rolls and sprinkle a generous amount of cinnamon sugar on top, creating a desirable crust during baking.
- Bake at 350 degrees for 30-35 minutes. If the top begins to darken too much, cover it with foil.
- Allow the cheesecake to rest for 1 hour before serving.