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Sopapilla Cheesecake Dessert Recipe


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     Sopapilla Cheesecake Dessert

Category   Desserts - Breads
Sub Category   None
Servings   12

3 (8 oz) pkgs. cream cheese, softened
1-1/2 Cups white sugar
1-1/2 tsp. vanilla extract
2 (8 oz) cans crescent roll dough
1/2 Cup melted butter
1/2 Cup white sugar
1 tsp. ground cinnamon
1/4 Cup sliced almonds

Preheat oven to 350 deg. F. Beat cream cheese with 1-1/2 Cups sugar and vanilla in a bowl until smooth. Unroll each can and, using a rolling pin, shape each into a 9 X 13 inch rectangle.
Press one into the bottom of a 9 X 13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining dough.
Drizzle melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 Cup sugar together with cinnamon in a small bowl, and sprinkle this over the cheesecake. Top with the almonds.
Bake until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely before cutting into 12 pieces.

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