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
- Preheat an oven to 350.
- Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth.
- 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.
- Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
- Drizzle the melted butter evenly over the top of the cheesecake.
- 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.
- 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!