G
Guest
Guest
Not your typical cheesecake. Easy to make, and no springform pan needed. Got this from a Pampered Chef party.
2 pkg crescent rolls (large (8 pieces))
2 8 oz pkg cream cheese (softened)
1 ½ Cups sugar
1 stick butter or margerine
2 tsp cinnamon
Preheat oven to 350. Cream together one cup sugar with softened cream cheese. Press one package of rolls into 9x13 pan or baking dish. Stretch dough and pinch seams together (this can be tricky). Spread cheese mixture over rolls. Carefully spread the other package of rolls over cream cheese (even trickier). Melt butter and pour over top (this may seem like too much butter, but it’s not). Mix cinnamon and remaining ½ cup of sugar together and sprinkle over top. Bake at 350 for 25-30 minutes until browned and bubbly. Let cool. May be served cold or at room temperature.
2 pkg crescent rolls (large (8 pieces))
2 8 oz pkg cream cheese (softened)
1 ½ Cups sugar
1 stick butter or margerine
2 tsp cinnamon
Preheat oven to 350. Cream together one cup sugar with softened cream cheese. Press one package of rolls into 9x13 pan or baking dish. Stretch dough and pinch seams together (this can be tricky). Spread cheese mixture over rolls. Carefully spread the other package of rolls over cream cheese (even trickier). Melt butter and pour over top (this may seem like too much butter, but it’s not). Mix cinnamon and remaining ½ cup of sugar together and sprinkle over top. Bake at 350 for 25-30 minutes until browned and bubbly. Let cool. May be served cold or at room temperature.