I thought for sure that I had shared this recipe before but I guess not and it’s high time to remedy that issue!
I love this cheesecake style dessert for a number of reasons, it’s super simple and easy to whip up and tastes amazing as a dessert, snack or breakfast (preferably enjoyed with coffee at any of said times😉).
I’ve taken to calling it ‘lazy’ cheesecake because obviously enough, it’s super easy annnnd because I always forget the real name it goes by 😜
(Real name, Sopapillas Cheesecake)
2 pkgs refrigerated crescent rolls
2 pkgs (8 oz each) cream cheese, softened to room temperature
1 cup white sugar
1 Tbsp vanilla extract
1/2 cup butter, melted
1/2 cup white sugar
1 tsp cinnamon
Preheat oven to 350 degrees F.
Grease a 13×9″ baking pan and set aside.
Lay one roll of crescent rolls down in a single layer on the bottom of the pan, pinching together any seams to seal and stretching to fit the pan.
Meanwhile, beat the cream cheese, 1 cup white sugar and vanilla until combined.
Spread the mixture evenly over top of the first crescent roll layer.
Unroll the other crescent roll sheet onto a cutting board and pinch the seams together to seal. Pick it up and carefully lay it over top of the cheesecake filling, covering it completely.
Pour the melted butter evenly over the top, and evenly sprinkle the cinnamon and 1/2 cup sugar on top.
Bake for approx. 30 minutes or until the top is an even, golden color.
It can be eaten warm or cold but we prefer warm 😁