Sopapilla Cheesecake

I've been wanting to make this recipe for years now and finally got around to it! I honestly could not believe how easy it was either. The recipe only calls for 6 ingredients and literally anyone could make it. The best part though is how amazing it is! It's everything I thought it would be and more.

The only tricky part is carefully spreading the cheesecake mixture over the first layer of crescent dough, but once that's done, it's basically magic! Here's a before and after of what it looks like once it's baked. Talk about the best dessert ever!

The crescent rolls are perfectly soft and crisped with the cinnamon sugar and butter mixture on top. Then the creamy cheesecake just makes this dessert a dream. This is one dessert you definitely need to try!

Sopapilla Cheesecake

Adapted from Pillsbury

2 (8 oz.) cans Pillsbury refrigerated crescent dough sheet (not the rolls)

2 (8 oz.) packages cream cheese, softened

1 1/4 cups sugar, divided

1 tsp. vanilla extract

1/4 cup butter, melted

1/2 Tbsp. ground cinnamon

1. Heat oven to 350°F.

2. Unroll 1 can of dough. Place in bottom of ungreased 13x9-inch glass baking dish. Stretch to cover bottom of dish, sealing any holes that may have formed.

3. In medium bowl, beat cream cheese and 1 cup of sugar with electric mixer on medium speed until smooth. Beat in vanilla until combined. Using a spatula, carefully spread mixture over dough in baking dish.

4. Unroll second can of dough. Carefully place on top of cream cheese layer.

5. Pour melted butter evenly over top. Mix remaining 1/4 cup sugar with cinnamon and sprinkle evenly over butter.

6. Bake 30 minutes or until bars appear set when gently shaken. Cool slightly, about 30 minutes. Refrigerate for easy cutting. Cover and refrigerate any remaining bars.