Cinnamon Sugar Cheesecake filling, butter crust, and a cinnamon sugar butter topping. All you ever need in a sopapilla!
Course Dessert
Cuisine American, Mexican
Keyword Bakery, Cheesecake, Quick & Easy
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Servings 9Servings
Ingredients
2Cans Pillsbury Doughboy or Off Brand Cresent Rolls
2PackagesCream CheeseRoom Tempature
1/2CupWhite Sugar
3tspGround Cinnamon
2tspVanilla Extract
Topping
1StickButterMelted
1/2CupWhite Sugar
2TbspGround 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.