🧁 Sopapilla Cheesecake Recipe

🧁 Sopapilla Cheesecake Recipe

Ingredients

For the cheesecake:

• 2 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

For the crust and topping:

• 2 (8 oz) cans refrigerated crescent roll dough

• ½ cup (1 stick) unsalted butter, melted

• ½ cup granulated sugar

• 1 teaspoon ground cinnamon

Optional toppings:

• Honey drizzle

• Powdered sugar

• Chopped pecans or walnuts

🍯 Instructions

1. Preheat oven:
   Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or nonstick spray.

2. Prepare the bottom layer:
   Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared baking dish. Pinch seams together to seal.

3. Make the cheesecake filling:
   In a medium bowl, beat together the cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy.

4. Spread the filling:
   Spread the cream cheese mixture evenly over the layer of crescent dough.

5. Add the top layer:
   Unroll the second can of crescent roll dough and carefully place it over the cream cheese layer. Try to seal the edges.

6. Make cinnamon sugar topping:
   Mix together ½ cup sugar and 1 teaspoon cinnamon. Pour the melted butter evenly over the top crust, then sprinkle the cinnamon sugar mixture on top.

7. Bake:
   Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and slightly crisp.

8. Cool and serve:
   Allow it to cool for at least 30 minutes before slicing. You can serve it warm or chilled.
   Drizzle with honey or dust with powdered sugar for extra sweetness!