Friday, August 20, 2010
Monday, August 9, 2010
2 cans Crescent Rolls
1 1/2 cups sugar
1 teaspoon vanilla
1 teaspoon cinnamon
16 oz. cream cheese, at room temp
1 stick unsalted butter, melted
Preheat the oven to 350 degrees.
Open one can of the crescent rolls and spread out covering the bottom of a 13 x 9 inch pan. You can use your fingers to press any broken seams back together.
Mix cream cheese, 1 cup sugar and the vanilla just until combined. Pour over the crescent rolls.
Open the last can of crescent rolls and spread out on top of the cream cheese mixture.
Pour the melted butter evenly over the top of the crescent roll layer. Stir the remaining 1/2 cup of sugar and cinnamon in a small bowl. Sprinkle evenly over the top of the cheesecake.
It will look like this above, sorry for the rotated photo, photo uploader wasnt being very cooperative this morning. :)
Bake for 30 minutes or until topping is browned. Cool completely in the pan before cutting. The recipe calls for this to be served warm and refrigerate leftovers. However, I actually preferred these served chilled. But eat whichever way you prefer. Can be served with honey or fruit if preferred. Enjoy!