Description
A luscious fusion of creamy cheesecake and flaky sopapilla layers, topped with a buttery cinnamon‑sugar syrup—a decadent dessert that’s surprisingly easy to assemble but impressive in taste.
Ingredients
2 (8‑oz) cans refrigerated crescent roll dough
2 (8‑oz) packages cream cheese, softened
⅔ cup sugar
1 tsp pure vanilla extract
¼ tsp ground cinnamon
½ cup (1 stick) unsalted butter, melted
1 cup sugar
1 tsp ground cinnamon
Instructions
Preheat oven to 350 °F (175 °C). Lightly grease a 9×13‑inch baking dish.
Unroll one can of crescent dough and press into the bottom of the dish, folding or pinching seams to seal.
In a mixing bowl, beat the softened cream cheese, ⅔ cup sugar, vanilla extract, and ¼ tsp cinnamon until smooth and creamy. Spread evenly over the dough layer.
Unroll the second can of crescent dough and place over cheesecake layer, sealing seams and edges so it covers fully.
Drizzle melted butter over the top dough layer.
In a small bowl, mix 1 cup sugar with 1 tsp cinnamon and sprinkle evenly over the butter-drizzled dough.
Bake for 30 – 35 minutes, or until golden brown and bubbling around edges.
Remove from oven and allow to cool for about 10 minutes before slicing. For best texture, chill in refrigerator for 1–2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
