Sopapilla Cheesecake Delight (Print Version)
# Ingredients:
01 -
16 ounces cream cheese, softened to room temperature
02 -
1 teaspoon cinnamon powder
03 -
1 ¼ cups white sugar, split
04 -
1 large egg, beaten
05 -
1 ½ teaspoons pure vanilla extract
06 -
Two 8-ounce cans of crescent roll dough, chilled
07 -
4 tablespoons melted unsalted butter
08 -
Honey to drizzle on top, optional
# Instructions:
01 -
Set your oven at 350°F and let it heat up. Spray a 9x13-inch baking dish with cooking spray. Leave it to the side for now.
02 -
Combine the cinnamon with 1/4 cup sugar in a little bowl. Mix until it looks even. Put it aside.
03 -
Using a big bowl and a hand mixer, blend cream cheese, 1 cup sugar, vanilla, and the egg until smooth and creamy.
04 -
Unroll one crescent roll sheet and place it snugly on the bottom of the baking dish. Stretch it if needed so it fully covers the base.
05 -
Spoon the cream cheese mixture over the dough, being sure to cover it from one edge to the other.
06 -
Take the remaining crescent roll dough and gently unroll it on top of the filling. Stretch it carefully so it fits right to the edges.
07 -
Brush the melted butter all over the top layer of dough. Sprinkle the cinnamon sugar mixture evenly across the top.
08 -
Pop it in the oven for about 30-35 minutes. Once the crust turns golden brown and sugar starts to bubble, pull it out and let it cool to room temp.
09 -
Transfer to the fridge for at least an hour or longer. If left overnight, let it sit out for about 30 minutes before serving. Slice into 12 squares and drizzle with honey if you want.