DESSERTS ON A DIME
Prep Time: 15 Min
Cook Time: 30 min
– 2 cans Crescent Rolls – 2 packages Cream Cheese – 1 cup Sugar divided – 1 large Egg – 1 tsp Vanilla Extract – 2 Tbsp Ground Cinnamon
Preheat the oven to 350F. Mix ½ cup of sugar with the ground cinnamon in a small bowl and set aside.
In a large mix bowl beat together the cream cheese, remaining sugar, egg and vanilla extract.
Then spray a pan with a non-stick cooking spray. Then sprinkle half of the cinnamon sugar mixture in the bottom of the pan.
Roll out one roll of the crescent rolls into a large 9X13 sheet, lay the dough on top of the cinnamon sugar mixture.
Then spread the cream cheese mixture evenly on top of the dough in the 9X13 pan.
Unroll the 2nd can of crescent rolls in a large 9X13 pan and lay this dough on top of the cream cheese layer in the pan.
Sprinkle the remaining cinnamon sugar mixture on top of the dough. Bake for 30-35 minutes or until the cheesecake is golden brown.
Let cheesecake rest. Then you can easily serve the cheesecake warm or chill it and serve it cold as well.
Make sure that the cream cheese is softened at room temperature
I recommend cutting the cheesecake with a plastic knife for the best clean cuts
They can be frozen up to 2 to 3 months.