Easy Sopapilla Cheesecake Recipe

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Equipment
9x13 baking dish
Mixing Bowls
Electric hand or stand mixer
Ingredients
2 (8-ounce) cans refrigerated crescent rolls
2 (8-ounce) blocks cream cheese softened
1¼ cups granulated sugar divided
1 large egg room temperature
1½ teaspoons vanilla extract
6 tablespoons unsalted butter melted
1 teaspoon cinnamon
Instructions
Preheat the oven to 350°F. Grease a 9x13-inch baking dish with cooking spray.
Unroll one package of crescent rolls into the bottom of the baking dish, stretching and pressing to the edges of the pan. Pinch the perforated seams together so the filling doesn’t leak through the bottom of the crust, if needed.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, ¾ cup of sugar, egg, and vanilla together on medium speed until creamy and combined, about 2 minutes. Stop and scrape down the sides of the bowl as needed.
Spread the cream cheese mixture evenly over the top of the dough.
Unroll the other package of crescent rolls onto a lightly floured surface. Pinch the seams together. Lightly flour the top and use a rolling pin to roll it into a 9x13-inch rectangle. Carefully roll the dough up onto the rolling pin, then unroll it over the cream cheese layer. (Pinch any seams together that may have come apart.) Brush the top dough sheet with melted butter.
In a small bowl, stir together the remaining ½ cup of sugar and the cinnamon. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
Bake for 30 minutes, until the crust is puffed and golden brown and the cheesecake filling jiggles just slightly when gently shaken.
Let cool for 30 minutes before serving warm with a drizzle of honey, if desired.
Leftovers should be cooled completely, covered with plastic wrap, and refrigerated for up to 5 days.