Instructions

• Preheat the oven to 350°F.
• Spray a 9-by-13-inch baking dish with cooking spray.
• Press one of the tubes of the crescent rolls into the bottom of the dish, pinching the seams together.
• In a medium mixing bowl, beat together the softened cream cheese, sugar, and vanilla with an electric mixer until smooth. Spread mixture over crescent roll dough in the pan.
• Open the remaining crescent roll dough tube and unroll over the top of the cheesecake filling, pinching the seams together.
• Brush the melted butter over top of the crescent roll dough. In a small bowl, combine the cinnamon and 1/4 cup sugar and sprinkle over the butter.
• Bake for about 30 minutes until golden brown. Let the sopapilla cheesecake sit at room temperature for 10 minutes, then slice and serve warm or chill in the refrigerator.