This sopapilla cheesecake is the easiest dessert ever! Cinnamon, sugar, crescent rolls, and cream cheese combined in a yummy dessert the entire family will enjoy!
Spread cream cheese mixture over crescent rolls in pan.
Roll out second package of crescent rolls on top of the cream cheese mixture.
2 packages crescent rolls or crescent roll sheets
Mix 1/2 cup sugar with 2 tsp cinnamon. Spread cinnamon sugar mixture over rolls.
1/2 cup sugar, 2 tsp cinnamon
Dot top of cinnamon sugar mixture with diced cubes of butter, making sure to spread them out evenly.
1/2 cup butter
Bake for 25 minutes or until crescent roll layers are cooked.
Slice and serve or chill in the refrigerator and slice when ready to serve.
Notes
Let the sopapilla cheesecake coolbefore slicing if you have time. This will make it much easier to slice and will turn out in prettier bars.Spread the cream cheese and cinnamon sugar layers evenly for the best flavor on each individual bite.Pinch the crescent roll seams together to fill any gaps before covering with the cream cheese filling.Check to see if the cheesecake is done by pressing lightly on the top layer.If it feels like the crescent roll is cooked, it’s done. It’s typically just about 25 minutes but error on the side of less cooked than undercooked.Refrigerate when done eating for up to five days.