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Easy Sopapilla Cheesecake - A Simple, Crowd-Pleasing Dessert

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cans refrigerated crescent roll dough (8 ounces each)
  • 16 ounces cream cheese, softened
  • 3/4 cup granulated sugar, divided
  • 1/4 cup light brown sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon (plus more for dusting)
  • 1/4 teaspoon fine salt
  • 4 tablespoons unsalted butter, melted
  • Optional: 2–3 tablespoons honey for drizzling
  • Optional add-ins: 1 teaspoon orange or lemon zest; 1/4 teaspoon almond extract

Method
 

  1. Prep the pan: Heat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  2. Lay the base: Unroll one can of crescent dough. Press the seams together and fit it into the bottom of the dish. Keep the second can chilled for the top.
  3. Make the filling: In a bowl, beat cream cheese, 1/2 cup granulated sugar, brown sugar, egg, vanilla, cinnamon, and salt until smooth and fluffy, about 1–2 minutes. Scrape the bowl once for a silky texture.
  4. Spread evenly: Pour the filling over the dough base and smooth it into an even layer.
  5. Add the top crust: Unroll the second can of dough. Press seams to seal, then gently place it over the filling. It doesn’t have to be perfect—just cover as evenly as possible.
  6. Butter and sugar: Brush the melted butter over the top crust. Mix remaining 1/4 cup granulated sugar with a pinch of cinnamon and sprinkle generously over the buttered surface.
  7. Bake: Bake 28–35 minutes, until the top is golden and slightly puffed. The center should look set, not jiggly.
  8. Cool and set: Let cool at least 30 minutes. For clean slices, chill another 1–2 hours. Drizzle with honey right before serving if you like.
  9. Serve: Cut into squares. Enjoy warm, room temp, or chilled.