Sopapilla Cheesecake

  • 16 oz. softened cream cheese
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2 (8 ounce) cans refrigerated crescent rolls
  • 3/4 cup white sugar
  • 2 teaspoon ground cinnamon
  • 1/2 cup softened butter
  • 1/4 cup honey
  • 1/4 cup slivered almonds

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Grease 9x13" pan with butter or cooking spray.
  3. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
  4. Using a rolling pin to shape the crescent roll pieces into two 9x13 inch rectangles.
  5. Press one rectangle into the bottom of a 9x13 inch baking dish.
  6. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
  7. Stir together sugar, cinnamon, and butter.
  8. Dot the mixture over the top of the cheesecake
  9. Evenly cover with almonds.
  10. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes.
  11. Remove from the oven and drizzle with honey.
  12. Cool completely in the pan before cutting into 12 squares.


Thom said...

Your "Sopapilla Cheesecake" looks luscious. Sounds like it is simple to make. Have a wonderful day!

BBQing Tips From Deep In The Heart Of Oregon

Liz said...

Thom - Thanks for the visit. BTW - I LOVE BBQ!