Easy Sopapilla Cheesecake 🍰✨:
Ingredients 🍰✨
– 2 cans (8 oz each) refrigerated crescent roll dough 🌟
– 2 (8 oz each) packages cream cheese, softened 🧀
– 1 cup granulated sugar 🍚
– 1 teaspoon vanilla extract 🍦
– 1/2 cup unsalted butter, melted 🧈
– 1/4 cup granulated sugar (for topping) 🍚
– 1 teaspoon ground cinnamon 🌟
Preparation 🍳
1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Prepare the Base Layer: Unroll one can of crescent roll dough and press it into the bottom of the greased baking dish, forming an even layer.
3. Make the Cream Cheese Mixture: In a medium bowl, beat together the softened cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy.
4. Assemble the Cheesecake: Spread the cream cheese mixture evenly over the crescent roll dough in the baking dish.
5. Add the Top Layer: Unroll the second can of crescent roll dough and place it on top of the cream cheese layer, pinching the seams together to seal.
6. Add the Butter and Topping: Brush the top layer of dough with the melted butter. In a small bowl, mix the 1/4 cup sugar with the ground cinnamon, then sprinkle it evenly over the top.
7. Bake: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the filling is set.
8. Cool and Serve: Allow the cheesecake to cool before cutting into squares. Enjoy your easy sopapilla cheesecake warm or at room temperature! 😋
Great for a quick and tasty dessert!