In my spare time I really enjoy baking and cooking. Does not really matter what as long as I am in my kitchen. It's a very relaxing hobby for me. I pride myself in making specialty cheesecakes. This is one of my more simple yet irresistible creations. This recipe is a very quick easy desert idea, perfect for any dinner party or holiday! It is so versatile as well, making it easy to customize it as you please!
1. Preheat oven to 350 degrees. Take a 9x13 pan (I used stone) and butter the bottom.
2. Mix 1/2 cup sugar with cinnamon and sprinkle 1/4 on the bottom of the 9x13 pan. Taking 1 can of your crescent rolls and press into the bottom of the pan on top of the cinnamon sugar, sealing the seams. You can also do this on parchment paper and transfer to the bottom of the pan if you prefer.
3. With an electric mixer, fitted with the paddle attachment, beat cream cheese and sugar until smooth. Add egg and mix until incorporated. Finally ad Vanilla to blend well.
4. Smooth cream cheese mixture on top of the bottom crescent roll layer in the 9x13 pan.
5. Taking parchment paper and your last can of crescent rolls smooth out the dough and seal the seams. Transfer to top of the cream cheese mixture and sprinkle with remaining cinnamon sugar mixture.
6. Bake 30-35 minutes (my oven took 30) or until golden brown. Cooking time will vary by oven. Take out and let cool. Serve warm or cold with warm chocolate or caramel sauce if desired.
7. ENJOY!
*You can also add caramel or chocolate sauce on top of the bottom layer just before adding the cream cheese mixture. If you prefer fruits try adding sliced strawberries as an alternative to the chocolate or caramel!*
2. Mix 1/2 cup sugar with cinnamon and sprinkle 1/4 on the bottom of the 9x13 pan. Taking 1 can of your crescent rolls and press into the bottom of the pan on top of the cinnamon sugar, sealing the seams. You can also do this on parchment paper and transfer to the bottom of the pan if you prefer.
3. With an electric mixer, fitted with the paddle attachment, beat cream cheese and sugar until smooth. Add egg and mix until incorporated. Finally ad Vanilla to blend well.
4. Smooth cream cheese mixture on top of the bottom crescent roll layer in the 9x13 pan.
5. Taking parchment paper and your last can of crescent rolls smooth out the dough and seal the seams. Transfer to top of the cream cheese mixture and sprinkle with remaining cinnamon sugar mixture.
6. Bake 30-35 minutes (my oven took 30) or until golden brown. Cooking time will vary by oven. Take out and let cool. Serve warm or cold with warm chocolate or caramel sauce if desired.
7. ENJOY!
*You can also add caramel or chocolate sauce on top of the bottom layer just before adding the cream cheese mixture. If you prefer fruits try adding sliced strawberries as an alternative to the chocolate or caramel!*
Ingredients:
2 Cans Pillsbury Buttery Crescent Rolls
1 Cup Sugar (Divided)
2 TBSP Cinnamon
2 Cream Cheese (8 oz. each)
1 Egg
1 1/2 Tsp Vanilla Extract (I am a huge fan of Vanilla so I tend to use more than normal)
2 Cans Pillsbury Buttery Crescent Rolls
1 Cup Sugar (Divided)
2 TBSP Cinnamon
2 Cream Cheese (8 oz. each)
1 Egg
1 1/2 Tsp Vanilla Extract (I am a huge fan of Vanilla so I tend to use more than normal)
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