Sopapilla Cheesecake

Easy Sopapilla Cheesecake

Easy Sopapilla Cheesecake

Ingredients

• 4 packages (8 ounces each) cream cheese (softened)
• 1 cup white granulated sugar
• 1 egg (room temperature)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 cup flour (optional)
• 2 8 ounces each cans refrigerated crescent rolls

Butter Mixture:

• 1 cup white sugar or light brown sugar
• 1 tablespoon ground cinnamon
• 1/2 cup unsalted butter (melted and cooled to room temperature)

Garnish:

• 1/4 cup honey (optional)

Method

1. Preheat oven to 350F degrees
2. Spray a 9 x 13 baking pan with nonstick cooking spray or butter it
3. Set aside
4. Unroll one can of crescent roll dough, layer it onto the bottom of the pan, pressing seams together or use a rolling pin to shape it into 9×13 inch rectangle before adding it to the pan
5. In a medium bowl, beat together cream cheese and white sugar until light and creamy, about 2-3 minutes on medium-high speed
6. Add cinnamon, vanilla and egg, mix until blended
7. Evenly spread the cream cheese mixture into the baking dish over the crescent dough layer
8. Unroll remaining can of crescent roll dough, layer it on top of the cheesecake layer, try pressing seams together before adding it to the pan, or use a rolling pin to shape it into 9×13 inch rectangle
9. Butter Mixture:
10. Mix brown sugar and cinnamon in a medium bowl
11. Set aside
12. Drizzle the top crescent dough layer with the melted butter
13. Distribute evenly
14. Sprinkle over the sugar and cinnamon mixture
15. Bake, uncovered in the preheated oven for 30-40 minutes, until the crescent dough has puffed and turned golden brown
16. Cool completely in the pan before transferring to the refrigerator for at least 3 hours
17. Cut into squares and serve drizzled with honey