Apparently, I can’t get enough of cheesecake these days. Probably has something to do with my insatiable appetite for delicious the weather turning really cold this past week, and y’all I mean cold for around here brrrr. There is just something about this sopapilla cheesecake with the warm crispy, cinnamony (is that a word? well, it is now) buttery top that makes me want to put on my stretchy pants yoga pants and fuzzy boots. Now, I did pour an excessive amount (if that’s possible) of butter on this cheesecake, which obviously I would recommend doing too. I have to say, watching the butter bubbling with all of that cinnamon and sugar goodness in the oven, mmmm… and don’t even get me started on the amazing aroma that will be coming out of your kitchen..make this, you’ll thank me 😉
Press the crescent roll seams together like so…
Somebody was doing some serious begging for some cream cheese, of course I gave her some, how could I say no to that face?
Spread the cream cheese mixture on top..
Place the 2nd tube of crescent rolls on top and pour that delicious butter, mmmm…
not real pretty at this stage, but it will be delicious
Pour that awesome cinnamon and sugar mixture all over, then the butter, making sure everything is covered in it
hello delicious…
Now, chow down on 12 pieces a piece…
gooey cheesecake, and cinnamon sugar topping, drooool..
- 2-8 Ounce Tubes of Refrigerated Crescent Rolls
- 2-8 Ounce Blocks of Cream Cheese, Softened
- 1 Stick of Butter, Melted
- 1 Cup of Packed Brown Sugar
- 2 Teaspoons of Vanilla Extract
- 1/2 Cup of Granulated Sugar
- 1 Teaspoon of Ground Cinnamon
- 1/2 Stick of Butter, Melted
- Preheat oven to 350 degrees F.
- Generously spray (or butter) bottom of 9x13 baking dish (preferably glass).**
- With a handheld or stand mixer with paddle attachment beat cream cheese, brown sugar and vanilla until blended.
- Unroll one tube of crescent rolls and place in the bottom of the pan, pressing the seams together.
- Spread cream cheese mixture on the crescent rolls.
- Unroll the 2nd tube of crescent rolls and place on top of the cream cheese (I had to individually piece these together because they just wouldn't unroll properly).
- Evenly pour 1 melted stick of butter on top, until everything is well coated in butter.
- In a measuring cup (or whatever kind you like) mix the 1/2 cup of granulated sugar and cinnamon until blended together.
- Pour the sugar/cinnamon mixture evenly on top.
- Take the melted 1/2 stick of butter and pour over the top of the cinnamon and sugar until everything is moistened with butter, no dry cinnamon and sugar spots. ***
- Bake 27-37 minutes until bottom layer turns golden. Mine baked exactly 30 minutes and I put foil on top at 26 minutes to keep the top from browning too quickly.
- After taking the cheesecake out of the oven, let it cool completely before cutting into pieces.
- **glass cooks more evenly than dark pans, and you can keep an eye on how the insides are cooking.
- ***you don't necessarily have to pour more butter, but as far as I'm concerned there is never enough butter :-).