Ingredients:
For the Cheesecake Filling:
- 2 (8-ounce) packages of cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
For the Sopapilla Layer:
- 2 (8-ounce) cans of refrigerated crescent rolls
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
For Topping:
- Honey for drizzling (optional)
- Powdered sugar for dusting (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, beat together the softened cream cheese, 1 cup of sugar, and vanilla extract until smooth.
- Add the eggs one at a time, beating well after each addition. Set aside the cheesecake filling.
- Unroll one can of crescent rolls and press it into the bottom of the prepared baking dish, covering the entire bottom.
- Pour the cheesecake filling over the crescent roll layer, spreading it evenly.
- Unroll the second can of crescent rolls and place it on top of the cheesecake filling.
- In a small bowl, mix together the melted butter, 1/2 cup sugar, and ground cinnamon. Pour this mixture over the top layer of crescent rolls.
- Bake in the preheated oven for 30-35 minutes or until the top is golden brown and the cheesecake layer is set.
- Allow the sopapilla cheesecake to cool for about 30 minutes before refrigerating for at least 2 hours or overnight.
- Once chilled, cut into squares, drizzle with honey if desired, and dust with powdered sugar before serving.
Enjoy your delicious sopapilla cheesecake!