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Ingredients
| powdered sugar (sifted): 1/2 cup |
| cream cheese: 8 oz |
| granulated sugar: 1 1/2 cups |
| vanilla extract: 1 1/2 tsp |
| Pillsbury Crescent Rolls: 8 oz |
| unsalted butter: 1/2 cup |
| ground cinnamon: 1 tsp |
| almonds (ground): 1/4 cup |
Sopapilla Cheesecake Dessert
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
12 serving(s)
Tags
- Preheat an oven to 350 degrees F (175 degrees C).
- 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.
- 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.