Sopapilla Cheesecake Dessert

Cream cheese, canned crescent rolls, cinnamon, and almonds create this delicious, Mexican-inspired dessert.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 553 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 3 (8 ounce) packages cream cheese, softened
• 2 (8 ounce) cans crescent roll dough
• 1.5 teaspoons vanilla extract
• 0.5 cup white sugar
• 1.5 cups white sugar
• 0.5 cup melted butter
• 0.25 cup sliced almonds

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C).

Step 2

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 the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.

Step 3

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.

Step 4

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.