Servings: 12
Refrigerated crescent rolls 
2 (8-oz) cans
Cream cheese
2 (8-oz) packages, at room temperature
Vanilla extract 
1 1/2 tsps
1 1/3 cups, divided
Unsalted butter
4 tbsps, melted and cooled slightly  
Ground cinnamon 
2 tsps
Sopapilla Cheesecake
30 m
30 m
Ready in:
60 m
  1. Position an oven rack in the center. Preheat the oven to 350° F (180° C/Gas mark 4). 
  2. Unroll 1 can of dough. Lay in the bottom of a glass baking dish (9x13) and press the dough into the bottom evenly.
  3. Using an electric mixer, beat together cheese, vanilla extract, egg, and 1 cup sugar until smooth and fluffy (2 minutes). Spread the mixture over the dough.
  4. Unroll the remaining can of dough. Lay it on top. Stretch the dough as needed to cover the cheese mixture. Pour melted butter on top. Spread it evenly.
  5. Combine 1/3 cup sugar and ground cinnamon. Sprinkle over the top. 
  6. Bake in the preheated oven for 30 minutes, until the dough is baked through. Before cutting, allow the Sopapilla Cheesecake to cool for about 15 minutes.