SOPAPILLA CHEESECAKE

by

This creamy Sopapilla Cheesecake dessert is the perfect blend of cream cheese with fluffy pastry, cinnamon and sugar. Absolutely divine!

INGREDIENTS

  • 3 8 oz. packages cream cheese, softened
  • 1 1/2 c. white sugar
  • 1 1/2 tsp. vanilla
  • 2 8 oz cans crescent roll dough
  • 1/2 c. melted butter
  • 1/2 c. white sugar
  • 1 tsp ground cinnamon
  • 1/4 c. sliced almonds

INSTRUCTIONS

  1. Preheat an oven to 350.
  2. Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth.
  3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9×13 inch rectangles. Press one piece into the bottom of a 9×13 inch baking dish.
  4. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
  5. Drizzle the melted butter evenly over the top of the cheesecake.
  6. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.
  7. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares. Enjoy!