Sopapilla Cheesecake Recipe

5 from 13 votes

This easy Sopapilla Cheesecake makes a delicious dessert in a snap! Two layers of crescent rolls filled with a sweet cream cheese filling then topped with melted butter and cinnamon sugar and baked until golden brown.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 275kcal

Author: Jill

Ingredients

2 tubes refrigerated crescent roll dough
16 ounces (2 packages) cream cheese softened
1 cup granulated sugar
1 teaspoon vanilla extract

Topping

1/4 cup butter melted
1/4 cup sugar
1 tablespoon ground cinnamon

Instructions

Preheat the oven to 350F.
Spray 9 x 13 baking dish with cooking spray.
Open and press one of the tubes of the crescent rolls into the bottom of the dish, pinching the seams together.
In a medium mixing bowl, beat together the softened cream cheese, sugar, and vanilla with an electric mixer until smooth. Spread mixture over crescent roll dough in the pan.
Open the remaining crescent roll dough tube and unroll over the top of the cheesecake filling, pinching the seams together.
Brush the melted butter over top of the crescent roll dough. In a small bowl, combine the cinnamon and 1/4 cup sugar and sprinkle over the butter.
Bake for about 30 minutes until golden brown. Let the sopapilla cheesecake sit at room temperature for 10 minutes, then slice and serve warm or chill in the refrigerator.

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