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Sopapilla Cheesecake

Layers of creamy cheesecake nestled between buttery crescent rolls, drizzled with cinnamon-sugar goodness - a perfect dessert for busy weeknights when you need something special ready fast.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 12
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 packages cream cheese (8 oz each), softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cans refrigerated crescent roll dough (8 oz each)
  • 1/2 cup butter, melted
  • 1/4 cup cinnamon sugar
  • 2 tablespoons honey

Method
 

  1. Preheat your oven to 350°F and grease a 9x13 inch baking dish. Press one can of crescent roll dough into the bottom, stretching gently to cover completely. The dough should reach all corners.
  2. Beat softened cream cheese until smooth and fluffy, about 2 minutes. Gradually add sugar, then vanilla and eggs one at a time. The mixture should be silky without lumps.
  3. Spread the cheesecake mixture evenly over the bottom crust. Unroll the second can of crescent dough and carefully place over the filling, pressing edges gently to seal.
  4. Brush melted butter generously over the top crust, then sprinkle with cinnamon sugar.
  5. Bake for 25-30 minutes until the top turns golden brown and sounds hollow when tapped lightly. Cool for 15 minutes, then drizzle with honey before serving warm.

Notes

Perfect for Sunday meal prep - make ahead and slice throughout the week. Don't skip softening cream cheese completely to avoid lumpy filling. Avoid overbaking which makes cheesecake dry. Seal crescent roll edges properly to prevent filling leaks. Cool slightly before cutting to prevent messy slices. Refrigerate covered for up to 5 days or freeze individual slices for up to 3 months. Reheat gently in microwave for 20-30 seconds.