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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This spin off of a fabulous mexican dessert and my favorite cheesecake is so easy and a huge hit with family, friends and co-workers! You'll be sharing the recipe! Ingredients:
3 - 8 oz cream cheese (softened) |
1 stick real butter (melted) |
1 tsp cinnamon |
2 cans pillsbury crescent rolls |
2 cups granulated sugar (divided 1-1/2; 1/2) |
1-1/2 tsp vanilla |
Directions:
1. Spread one can of cresent rolls flat in a lightly sprayed 9 x 13 pan. Mix together cream cheese and 1-1/2 cups sugar and vanilla. Spread this mixture in pan on top of crescent rolls. Layer 2nd can of crescent rolls on top of mixture. Pour melted butter evenly over top. Mix remaining 1/2 cup sugar and cinnamon and sprinkle it over the top. Bake at 350 for 30 minutes. Allow to cool at room temperature and then refrigerate overnight to let cheesecake firm before serving.
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