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Sopapilla Cheesecake Dessert

I love this dessert! Instead of digging through my books for the recipe to this yummy dish I went to check the recipe on Allrecipes. I never found it and it is great! A big hit at potlucks and ladies meetings. Enjoy!
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 3 hours
Course lunch/dinner
Cuisine south american
Servings 12 people
Calories 6075.7 kcal

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Electric Mixer (or whisk)
  • 1 Large Mixing Bowl
  • 1 Rolling Pin
  • 1 Small Bowl

Ingredients
  

Main

  • 3 8 ounce packages cream cheese, softened
  • 1 ½ cups white sugar
  • 1 ½ teaspoons vanilla extract
  • 2 8 ounce cans crescent roll dough
  • ½ cup melted butter
  • ½ cup white sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup sliced almonds

Instructions
 

  • 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. YurneroxX

Notes

Ensure cream cheese is truly softened for a smooth, lump-free filling; cold cream cheese will result in a grainy texture. Handle crescent dough gently; if your kitchen is warm, a slight chill can aid in shaping and prevent tearing. Create a good seal around the edges to prevent the cream cheese filling from oozing during baking. Monitor the baking closely as the crescent dough can brown quickly; loosely tent with foil if the top browns too fast. Cooling completely is paramount for structural integrity; do not attempt to cut warm, as the cheesecake layer will be too soft and messy. Chilling for a few hours significantly improves the set and allows for clean, precise squares. For an elevated flavor, consider browning the butter (beurre noisette) before drizzling, which adds a nutty depth. A light finish with warm honey or agave syrup after cooling further enhances the traditional sopapilla essence.