April 14, 2012

Sopapilla Cheesecake

One of my sweet friends came into town last night, and we went to a girl in my program's apartment for a fajita dinner.  I was trying to decide what kind of dessert to bring that would go well with Mexican food, but my usual go to desserts just didn't sound right.  I looked online for a Mexican dessert, and found this sopapilla cheesecake recipe on All Recipes. Just be warned, there is absolutely nothing good for you about this dessert, but it's worth every calorie.


3 packages of softened cream cheese (8oz)
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract 
2 cans of crescent roll dough (80z each)
1/2 cup melted butter
1/2 cup 
1 teaspoon ground cinnamon
1/4 cup sliced almonds (I used crushed) 

1.  Preheat oven to 350 degrees. Beat the cream cheese
, sugar, and vanilla extract together in a large bowl until it's smooth
2.  Use a rolling pin to roll the crescent roll dough from each container into a 13x9 rectangle (one for the top and one for the bottom).
3.  Grease a 13x9 baking dish.  Put one rectangle of dough on the bottom of the dish. Pour the cream cheese mixture evenly on top.  Put the other rectangle of dough on top of it. 
4.  Melt the butter. Pour it evenly over the top of the dough.  
5.   Stir the sugar, cinnamon, and almonds together and pour it on top of the butter. 
6.  Bake it in the oven at 350 degrees for about 45 minutes, or until the top is golden brown and puffy.  Let it cool before cutting, and then enjoy!  



  1. Oh my! Does that sound and look yummy! You know, I think anything with cream cheese is yummy :)