Crescent Roll Cheesecake

Wish I Had Thought Of This!

 

I asked permission to pass along this incredibly simple recipe and the photograph that goes with it. It was a yes so here it is. Sounds just delicious and very simple. I toned back the sugar to 3/4 cup (from 1 cup) mixed with the cream cheese as you have additional sugar on top with cinnamon.

• 2 cans of Pillsbury Crescent rolls
• 2 (8oz each) package cream cheese, softened
• 1 1/2 tsp vanilla
• 1/4 cup butter, melted
• 1 tsp. cinnamon
• 3/4 cup sugar + extra for mixing with the cinnamon for the topping.honey - drizzled on top is optional

1. Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half).
2. Combine softened cream cheese, 3/4 cup sugar, and vanilla.
3. Spread over crescent roll layer.
4. Unroll and layer remaining crescent rolls over cream cheese layer.
5. Melt your butter and brush generously over the top of the crescent rolls.
6. Sprinkle the top with a cinnamon and sugar mixture fairly liberally.
   Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned.
7. Drizzle with a little honey if you like, making this somewhat baklava style.
8. Let cool a bit, slice and eat.

Putting my own spin on the recipe: If you can splurge and replace the crescent rolls with sheets of puff pastry, I think you could kick this up a notch. Either puff pastry or buy phyllo dough and do three or four sheets (buttered each layer) on the bottom and three or four on the top of the filling would take this dessert to another level!