This sopapilla cheesecake recipe was given to my parents by their friend, Jody. It’s a special Christmas morning tradition at my house. Everyone gets so excited when my dad makes them after we’ve all opened presents.
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Ingredients
Equipment
Method
- Preheat the oven to 350 degrees.
- Spray a 9×13 inch pan with cooking spray.Cooking spray
- Combine the cream cheese, sugar, and vanilla extract in a bowl until smooth and creamy.2 8-oz. packages of cream cheese, softened, 1 cup sugar, 1 teaspoon vanilla extract
- Unroll 1 can of crescent rolls and line the bottom of the 9×13 inch pan, making sure the rolls are flat.2 8-oz. cans of refrigerated crescent rolls
- Evenly spread the cream cheese mixture over the top of the crescent rolls.
- Unroll the second can of crescent rolls and cover the cream cheese mixture so no cream cheese is showing.2 8-oz. packages of cream cheese, softened
- In a small bowl, combine sugar with the cinnamon and butter.3/4 cup sugar, 1 teaspoon cinnamon, 1/4 cup butter, softened
- Put the cinnamon mixture on top of the crescent rolls.
- Bake for 25-30 minutes or until the crescent rolls have puffed up a little.
Notes
You can use a little more vanilla extract if you want a stronger vanilla flavor in the cheesecake.
More cinnamon can be added to the topping to give it an extra burst of cinnamon.
Store leftovers in the refrigerator.