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Sopapilla Cheesecake
Sopapilla Cheesecake
"Simply layer crescent dough with an easy cheesecake filling, top again with crescent rolls, then add the buttery cinnamon sugar topping for the finishing touch on this sopapilla cheesecake. It's that easy! These sopapilla cheesecake bars are layered with a flakey crescent roll crust, creamy cheesecake filling, and a sweet cinnamon sugar topping and they couldn’t be easier to make with only 6 ingredients! Using crescent dough to make sopapilla cheesecake helps this dessert come together quickly, which means there’s no need to deep fry homemade dough. "
Serves12
Cooking Time35 min
Cooking MethodOven
Cooking Vessel Size13x9 Baking Dish, Mixing Bowls
Ingredients
- Non Stick Cooking Spray
- 16 ounces Crescent Rolls
- 24 ounces Cream Cheese
- 1 2/3 cup Granulated Sugar
- 2 teaspoons Vanilla Extract
- 1/2 cup Unsalted Butter
- 2 teaspoons Ground Cinnamon
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Preheat the oven to 350°F. Spray a 9”x13” glass baking dish with nonstick cooking spray.
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Opening one can of crescent rolls, roll them out into the bottom of the baking dish. Press to fill out the entire bottom of the dish and press any seams together. (see note below)
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Visit https://amandascookin.com/sopapilla-cheesecake/ for full printable recipe.
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