No-Fuss Cinnamon Cheesecake You Have To Try
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| No-Fuss Cinnamon Cheesecake |
"When my pal Dee gave me this recipe I become very skeptical. Who ever heard of cheesecake made with crescent dough? I made it one day once I had 3 returned-up cakes and it changed into one of the first to move. So clean to make and a famous call for by my own family, I make it all of the time. Hey!! Even my no-provoke mother-in-regulation asked for the recipe!!! Enjoy!"
Ingredients :
- 2 (10 ounce) cans refrigerated crescent dinner rolls
- 2 (eight ounce) packages cream cheese, softened
- 1 cup white sugar
- 1 tablespoon vanilla extract
- half of cup butter, melted
- half of cup white sugar
- 1 tablespoon floor cinnamon
Instructions :
| Prep : 10M | Cook : 12M | Ready in : 40M |
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- Preheat the oven to 350 levels F (175 stages C).
- Flatten one tube of crescent roll dough, and press into the lowest of a 9x13 inch pan. In a medium bowl, blend collectively the cream cheese with 1 cup sugar and vanilla till smooth. Spread the cream cheese mixture over the dough within the pan. Unroll the ultimate crescent roll dough, and vicinity over the top of the cream cheese layer. Spread melted butter over the pinnacle, and sprinkle the pinnacle with a mixture of 1/2 cup sugar and cinnamon.
- Bake for half-hour within the preheated oven, or till pinnacle is gently toasted. Cool, and refrigerate before serving.
Notes :
- Reynolds® parchment can be used for simpler cleanup/removal from the pan.
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