Easy Sopapilla Cheesecake

Sopapilla Cheesecake Dessert? Check. Easy? Check. So freakin’ good they’ll blow your mind? Check. 

I love sweet treats with cream cheese, and one of the dearest to me is this easy sopapilla cheesecake dessert with crescent rolls, rich with cream cheese. So here’s a recipe for all those who don’t like chocolate (if there are any) Enjoy!

INGREDIENTS

• 2 (8oz.) packs of Pillsbury crescent rolls
• 2 (8oz.) packs of cream cheese, room temperature
• 1 cup sugar
• 1 teaspoon vanilla
• 1/4 cup butter (melted)
• 1 tablespoon cinnamon
• 4 tablespoons sugar
• Honey

INSTRUCTIONS

1. Preheat the oven to 350 degrees.
2. Spray 9 x 13 baking dish with cooking spray.
3. Press a can of the crescent rolls to the bottom of the dish, making sure to reach edges and keep together.
4. * bake the first layer of crescent roll dough till just done maybe 5-8 minutes. (Optional, that way I make sure it is done. I don't like raw dough)
5. Combine softened cream cheese, sugar, and vanilla.
6. Spread mixture over crescent rolls.
7. Roll the remaining crescent roll over the top and stretch to the edges and seal.
8. Brush across the entire top of the crescent roll with the melted butter.
9. Sprinkle the top with 1 tablespoon cinnamon and 4 tablespoons of sugar
10. Please visit Easy Sopapilla Cheesecake for full instructions.