If you can’t tell, I have an addiction to anything involving sugar. The first step is admittance right? Almost more than anything else I love desserts involving cream cheese. Mmmm. When Amanda passed this special Sopapilla Cheesecake treat along to me I was a little unsure as to how crescent rolls and cream cheese would work together. After the first bite, I wondered how could they not work together? Wow. I tell you what, wow. This dessert is awesome warm and also cold, either way it’s amazing. Serve with ice cream for an extra special treat.
This creamy Sopapilla Cheesecake dessert is the perfect blend of cream cheese with fluffy pastry, cinnamon and sugar. Absolutely divine!
- 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
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 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.
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!
[My 2 Cents]
Allow dessert to cool for at least an hour or two before trying to cut into it. It will still be warm, but it will be the perfect temperature (I promise!) and it will be easier to cut rather than hot out of the oven!
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