Easy Sopapilla Cheesecake

Steps

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1. 1
   Preheat the oven to 350°F. Lightly grease a 9 by 13 inch baking dish with butter.
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2. 2
   Unfold the first crescent roll sheet and gently smooth it into the bottom of the prepared dish, creating an even base layer. Pinch together any tears.
   ▶ ≈0:42
3. 3
   In a large bowl, combine softened cream cheese (16 oz) with granulated sugar (150 g), one egg, and 1.5 teaspoons of vanilla extract.
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4. 4
   Beat with a hand mixer on medium speed for about 2 minutes until smooth and well combined with no lumps.
   ▶ ≈2:47
5. 5
   Spread the cream cheese filling evenly over the crescent roll base, using a small offset spatula to smooth into an even layer.
   ▶ ≈3:12
6. 6
   Unfold the second crescent roll sheet and trim the edges to fit the 9 by 13 inch dish. Place it over the cheese filling.
   ▶ ≈3:58
7. 7
   Cut 6 tablespoons of butter into pieces and place in a microwave-safe bowl. Melt in 15-second increments, stirring between each interval, until completely melted.
   ▶ ≈5:05
8. 8
   In another bowl, mix together the cinnamon sugar topping: 100 g of granulated sugar and 1 teaspoon of cinnamon. Stir until evenly combined.
   ▶ ≈5:28
9. 9
   Pour and brush the melted butter evenly over the top crescent layer, ensuring full coverage so it crisps up nicely.
   ▶ ≈5:42
10. 10
    Sprinkle the cinnamon sugar mixture evenly over the buttered top, covering the entire surface.
    ▶ ≈6:02
11. 11
    Bake in the preheated 350°F oven for about 30 minutes, until the top is puffed and golden brown.
    ▶ ≈6:17
12. 12
    Remove from the oven and allow to cool for 30 minutes before slicing and serving.
    ▶ ≈6:35