This dessert is fantastic! I went to check the recipe on Allrecipes rather than searching through my books for the recipe to this delicious dinner. It’s wonderful and I never found it! a success at women’ gatherings and potlucks. Enjoy!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs |
| Servings: | 12 |
| Yield: | 1 – 9×13 inch cheesecake |
Ingredients
- 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 9×13 inch rectangles. Press one piece into the bottom of a 9×13 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.
Nutrition Facts
| Calories | 553 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 0 g |
| Protein | 7 g |
| Saturated Fat | 19 g |
| Sodium | 514 mg |
| Sugars | 36 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Very simple. I followed the recipe except only used 1 Cup sugar as cream cheese is already sweetened. I also added one egg to bind the filling better and make it more stable.
Excellent. I make this all the time. I’ll throw in chocolate chips sometimes. Both ways are a favorite.
I have made this recipe for years. It is my “go to” recipe when I am pressed for time. It is so easy to make. It freezes well. In fact, I have some in my freezer right now.
The video shows MUCH more cinnamon being added to the sugar than the recipe calls for. Looks like at least 2 teaspoons, possibly a tablespoon, but DEFINITELY more than 1 teaspoon.
It was a big hit, I did use only 2 8oz pkgs of cream cheese and replaced the 1/2 cup sugar with 1/4 cup of honey
I added 1/2 teaspoon more cinnamon. And layer brown sugar, sugar and cinnamon on bottom pie crust. Also, used organic vanilla, and irish butter which increased richness of flavor. My husband had eaten a cup of filling before it reached the pan. A perfect hit.
I’ve made this several times, always getting rave reviews. One change I have made is roasting the almonds.
Excellent desert,a big hit with family and friends.
VERY EASY, delicious and not a usual pot luck contribution. (Per suggestions on the site, I decreased sugar in filling to 1C, and added an egg to filling and used half the amount of butter on the top. ) I will have this in my rotation!
One comment said she did not like the butter sitting in puddles. That’s the best part! After it cools it is crunchy! Because some people are not fans of honey I like to put a container of honey out alongside this dessert so my friends can drizzle honey on top if they wish. This is a hit! Everyone loves it!
Yum! I made this recipe as presented but needed individual, easy to serve portions for a potluck so I cut the dough into 4×4 squares and filled them with 1 tablespoon of the cream cheese mixture, pulled the corners together and then pressed them down to form a pouch. I brushed with butter, sprinkled the tops with the cinnamon/sugar and almonds. These only needed to bake for 18 minutes to get golden brown. So pretty and tasty! They were a hit!
I agree with others that 1/2 cup butter is too much for drizzling on the top. I stopped after using about 1/3 cup. Any more and it would have been swimming in butter. I also would cut the sugar down to 1/3 cup for the topping, next time, for the same reason. Otherwise, this is delicious. My wife took half of it to work, and everyone was raving.
Very rich recipe and pretty easy to make. I added an egg to the cream cheese filling per other reviewers and 1/4 c. of honey on top, because, when I first had sopapillas in New Mexico they were served with honey. I will definitely add cherry/apple pie filling on top of the cream cheese next time.
I had high hopes for this recipe, but it just didn’t have the ‘wow’ factor for me, but my guests. Definitely a been there, done that, recipe.
I’ve made this so many times over the years and it’s always a HUGE hit. At one time I used this recipe to make strawberry cheesecake French toast for breakfast. I substituted the cans of crescent rolls with French toast, used the same amount of cream cheese and sugar and vanilla in the filling, but omitted the butter and cinnamon-sugar mix on top since I always fry my French toast. After baking, I topped with strawberry pie filling. Fantastic!
This was unbelievable and a huge hit. I reduced cream cheese to 2 blocks (all I had), reduced sugar to 1 cup, reduced butter to 5 tbs and increased cinnamon by a two additional generous shakes. I also substituted pecans for the almonds because it’s what I had in the pantry. I can’t imagine it being better. My husband asked if I could make it every night Not gonna happen, but I sure enjoyed his enthusiasm.
So good!!! I recommend this if you like churros & cheesecake! Enjoy!
Everyone liked the cheesecake. Personally, I thought 3-8 oz. pkg. of cream cheese was too much. Next time I’m making it with 2 pkg. I cut back on the sugar, too.
I make these at the holidays – people go crazy for them. I leave the almonds off and cut them into small two-bites size pieces. They are delicious!
I brought this to a Christmas celebration potluck gathering. It was a big hit! Easy to make ahead of time and feed a crowd.
Love this dessert! I didn’t change a thing. This recipe is so simple and delicious. It is now a requirement for me for all family gatherings!