Directions
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Prepare the Baking Dish: Preheat your oven to 350°F. Lightly spray a 9×13-inch baking dish with cooking spray.
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Create the Base Layer: Unroll one can of crescent rolls and press it evenly into the bottom of the baking dish, ensuring it reaches the edges and stays intact. (Optional step: Bake this base layer for 5-8 minutes until slightly set. This helps prevent any raw dough texture.)
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Make the Cheesecake Filling: In a mixing bowl, combine the softened cream cheese, 1 cup of sugar, and vanilla extract. Spread this mixture evenly over the crescent roll layer.
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Add the Top Layer: Unroll the second can of crescent rolls and place it over the cheesecake layer, stretching to reach the edges and sealing any seams.
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Butter and Cinnamon-Sugar Topping: Brush the melted butter over the top layer of crescent rolls. Mix the cinnamon with 4 tablespoons of sugar, and sprinkle it evenly over the top.
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Bake: Bake in the preheated oven for about 30 minutes or until the top is golden brown.
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Serve: Enjoy warm (it will be soft and gooey) or let it cool and refrigerate for several hours before serving for a firmer texture. Slice into squares or triangles, drizzle with honey if desired, and serve!
Why You’ll Love This Recipe
This easy dessert combines the beloved flavors of creamy cheesecake with the crispy, sugary bliss of sopapillas. It’s a simple, crowd-pleasing recipe that’s perfect for any gathering, adding a touch of Mexican-inspired flavor to a classic cheesecake twist.
