Sopapilla Cheesecake

so you want cheesecake right now, but don't want the hassle of actually making cheesecake?
then this recipe is for you.
quick, easy, freaking delicious, quick...right.

Sopapilla Cheesecake
2 cans Cresent Rolls
3- 8 oz packages cream cheese (softened)
1 cup granulated sugar
1 tsp vanilla extract
1/2 cup butter (melted)
1/2 cup granulated sugar
1tsp cinnamon
1/2 cup slivered almonds (optional)

Directions: Pre heat oven to 350

Roll out 1 can of cresent roll into a 9x13 in rectangle (or just press it into the bottom of a 9x13 in baking pan) and press into the bottom of a 9x13 in baking pan (i used a Pyrex dish)
Cream together the cream cheese, vanilla extract & the 1 cup of sugar.
Spread the mixture over the cresent roll layer

Roll out the 2nd can of cresent dough & place on top. Mix together the 1/2 cup sugar + the cinnamon. Drizzle the melted butter over the top & sprinkled with the cinnamon & sugar mixture. Sprinkle with the slivered almonds (i sprinkled 1/2 of the cheesecake) Place in the oven & bake for 40 minutes (until pastry is puffy)

Remove & let cool for at least 2 hours (i let it sit out for about 4ish)- slice & serve. This is good @ room temp or straight out of the fridge.

i love this because it taste sort of like cheesecake- but it's not overwhelmingly cheesecake'like. and since i'm not the biggest fan of cheesecake- that works for me.


i may or may not have had 2 pieces for breakfast the next day.