Sopapilla Cheesecake

Recipe View 5 mins Preheat your oven to 350 degrees F (175 degrees C). (Prep time: 5 minutes)

Recipe View 2 mins Lightly coat a 9x13-inch baking dish with cooking spray to prevent sticking. (Prep time: 2 minutes)

Recipe View 5 mins In a mixing bowl, beat the softened cream cheese with 1 cup of sugar and the vanilla extract until the mixture is smooth and creamy. Set aside. (Prep time: 5 minutes)

Recipe View 7 mins Unroll the cans of crescent roll dough, and use a rolling pin to gently shape each sheet into 9x13-inch rectangles. This will ensure even coverage and a beautiful presentation. (Prep time: 7 minutes)

Recipe View 3 mins Carefully press one sheet of the crescent dough into the bottom of the prepared baking dish, creating a seamless base. (Prep time: 3 minutes)

Recipe View 4 mins Evenly spread the luscious cream cheese mixture over the dough, ensuring every bite is filled with creamy goodness. (Prep time: 4 minutes)

Recipe View 2 mins Cover the cream cheese layer with the remaining piece of crescent dough, creating the top crust. (Prep time: 2 minutes)

Recipe View 2 mins Brush the top of the cheesecake generously with melted butter. This will give it a golden-brown color and a rich, buttery flavor. (Prep time: 2 minutes)

Recipe View 3 mins In a small bowl, mix together 1/2 cup of sugar with the ground cinnamon. Sprinkle this sweet and spicy mixture evenly over the top of the cheesecake. (Prep time: 3 minutes)

Recipe View 30 mins Bake in the preheated oven until the crescent dough has puffed up and turned a beautiful golden brown, approximately 30 minutes. (Bake time: 30 minutes)

Recipe View 10 mins Allow the cheesecake to cool for at least 10 minutes before cutting it into squares and serving. This will allow the filling to set slightly and make it easier to slice. (Cooling time: 10 minutes)