Sopapilla Cheesecake

This is one of those recipes that feels almost too easy for how good it is.

Shared by Jenn Hill during our time together in Texas, this warm, cinnamon-sugar cheesecake is simple, comforting, and perfect for both breakfast and dessert. It’s made with ingredients you likely already have, and it comes together quickly with very little effort.

INGREDIENTS

2 cans crescent roll dough

2 (8 oz) blocks cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

1 stick (½ cup) butter, softened

½ cup granulated sugar (for topping)

1–2 teaspoons ground cinnamon

2–3 tablespoons honey (for drizzling)


Step 1: Preheat oven to 350°F.

Step 2: Unroll one can of crescent roll dough and press it into the bottom of a 9x13 baking dish, sealing the seams.

Step 3: In a mixing bowl, combine the softened cream cheese, 1 cup sugar, and vanilla extract. Mix until smooth and creamy.

Step 4: Spread the cream cheese mixture evenly over the bottom layer of dough.

Step 5: Unroll the second can of crescent dough and place it on top, gently pressing to cover the filling.

Step 6: Spread the softened butter evenly over the top layer.

Step 7: In a small bowl, mix ½ cup sugar with cinnamon. Sprinkle generously over the buttered top.

Step 8: Bake for 25 minutes, or until the top is golden brown and slightly crisp.

Step 9: Remove from the oven and drizzle honey over the top while warm.

Step 10: Slice and serve warm.