Ingredients for Sopapilla Cheesecake
- 1 (8 ounce) package cream cheese, softened
- White Sugar
- 1 teaspoon vanilla extract
- Refrigerated Crescent Dinner Rolls
- 2 tablespoons melted butter
- Ground Cinnamon
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How to Make Sopapilla Cheesecake
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9x13 inch baking dish with cooking spray.
- In a large bowl, beat together 1 (8 ounce) package of cream cheese, 1 cup granulated sugar, and 1 teaspoon vanilla extract until completely smooth and creamy.
- Set the cream cheese mixture aside.
- Unroll two (8 ounce) cans of crescent roll dough. On a lightly floured surface, use a rolling pin to gently shape each sheet into a 9x13 inch rectangle.
- Press one rectangle of crescent dough into the bottom of the prepared baking dish.
- Evenly spread the cream cheese mixture over the bottom layer of dough.
- Top with the remaining crescent dough rectangle. Brush the entire top with 2 tablespoons of melted butter.
- In a small bowl, mix together ½ cup granulated sugar and 1 tablespoon ground cinnamon.
- Sprinkle the cinnamon-sugar mixture evenly over the top of the cheesecake.
- Bake for 30-35 minutes, or until the crescent dough is puffed and golden brown.
- Let cool for at least 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
108g
Fat
45g
Carbs
15g
