Description
A simple yet indulgent dessert featuring flaky crescent roll layers, a rich cheesecake filling, and a buttery cinnamon sugar topping. Perfect for gatherings!
Ingredients
Scale
- 2 cans (8 oz each) crescent roll dough
- 24 oz full-fat cream cheese, softened
- 1 ¼ cups granulated sugar, divided
- 1 tablespoon cornstarch (optional)
- 1 teaspoon vanilla extract
- 1 large egg
- ¼ cup unsalted butter, melted
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Press one can of crescent roll dough into the bottom of the dish.
- Beat cream cheese, 1 cup sugar, cornstarch, vanilla, and egg until smooth. Spread over dough.
- Place the second can of crescent roll dough on top, pressing seams together.
- Brush melted butter over the dough. Mix remaining ¼ cup sugar with cinnamon and sprinkle over the top.
- Bake for 35-40 minutes until golden brown. Let cool, then refrigerate for at least 3 hours before slicing.
Notes
- Chill for best results before slicing.
- Drizzle with honey for a traditional sopapilla touch.
- Store in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American