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Halfway Homemade: Mexican Cheesecake

24 Sep

Okay, I made another Sandra Lee-esque recipe. Shame rattle. 

Sandra Lee must want to spite me, because I have never gotten so many compliments on my baking at work before. Like, ever. And this is about the least scientific thing I have ever made.

It takes just five ingredients. One of them comes in a pop-open can. But it tastes amazing.

Be warned: it will make your house smell of cinnamon buttery goodness and you most likely will not be able to contain yourself from taking a bite.

You layer together crescent rolls and cream cheese, then top with butter, cinnamon and sugar.

Instant cheesecake. In just about 30 minutes. It reminds me of a fried cheesecake, like you would get at a Mexican restaurant.

I imagine this served with vanilla ice cream…some sort of raspberry drizzle…a sprig of mint on the side…champagne…conversation about how swell life is…sigh.

Mexican Cheesecake Recipe:

  • 2 packages Pillsbury butter crescent rolls
  • 16 ounces cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2-4 tablespoons butter, melted
  • 1/4 cup sugar
  • 1 teaspoon cinnamon

Preheat the oven to 350F. Unroll one package of crescent rolls and place in the bottom of a 13 x 9 pan. Smooth the edges together to eliminate any puncture marks. Mix together cream cheese, 1 cup sugar, and vanilla. Spread over the top of the crescent roll. Unravel the second package of crescent rolls, and place on top of the cream cheese layer. Brush melted butter on top, and sprinkle with cinnamon and sugar. Bake at 350F for 30 minutes.

You can also make this a day in advance–layer together the crescent rolls and cream cheese mixture and refridgerate. When you are ready to bake, just top with butter, cinnamon and sugar.

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