Sopapilla Cheesecake

Yum! I tried to think of what dessert goes with Mexican food, and this one is so delicious and easy to make. A can of crescent rolls is so versatile. Not exactly healthy, but well worth the splurge every once-in-a-while. I hope you enjoy!

Prep time: 15 minutes
Cook time: 45 minutes

• 3 (8 ounce) packages reduced-fat cream cheese, softened
• 1 1/2 cups white sugar
• 1 1/2 tsp vanilla extract
• 2 (8 ounce) cans reduced-fat crescent roll dough
• 1/2 cup melted butter
• 1/2 cup white sugar
• 1 tsp ground cinnamon
• 1/4 cup sliced almonds

1. Preheat oven to 350 degrees.
2. 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 each piece into 9 x 13" rectangles. Press one piece into the bottom of a 9 x 13" baking dish.
3. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough (kind of tricky).
4. 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. Top with almonds.
5. Bake in oven until the crescent dough has puffed and turned golden brown, about 45 minutes.
6. Cool completely in the pan before cutting into 12 squares.