Thursday, April 7, 2011

Mexican Cheesecake (Aimee)


2 8 oz cans crescent rolls (I used Pillsbury butter flake)
2 8 oz pkgs cream cheese, softened
1 cup sugar
1 tsp vanilla
For topping:
7 TB butter melted (almost a whole stick)
1/4 cup white sugar
1 tsp cinnamon

grease a 9x13 glass baking dish, preheat to 350. Unroll one pkg of crescent rolls and flatten into bottom of pan. In a mixing bowl, beat together both pkgs of cream cheese, tsp vanilla, and 1 cup sugar. Spread over bottom layer of crescent rolls with spatula. Unroll other pkg of crescent rolls on top (no need to press them down). Melt butter in measuring cup and brush over top. Mix together 1/4 cup white sugar and 1 tsp cinnamon and sprinkle over top. - (I have a shaker with cinnamon sugar in my cabinet so I just used it). Bake at 350 for 25-30 minutes.


Jenn Mair said...

I had this at Aimee's and it is sooooo good!

Aimee said...

Look @ me with all of my Mexican recipes.. ha! I am going to start putting Mexican in the name of every recipe I send you!

Jenn Mair said...