I saw this recipe on Facebook and it sounded and looked really good so I tried it yesterday for a kind of picnic-y/brunch thing at home, not knowing quite how it would turn out. It was a big hit. Very sweet and much like cheesecake but so much easier.
LIKE A CHEESECAKE BUT NOT A CHEESECAKE
serves 8-10
2 packages Pillsbury's Crescent rolls
2 large packages Philadelphia cream cheese
1 1/2 t vanilla
1/4 C melted butter
1 C sugar, plus extra for garnish
cinnamon, for garnish
1. Open one round tube of Crescent rolls and without separating the rolls, spread the whole sheet of dough on the bottom of a 9 x 13 glass casserole dish. Try not to stretch the dough; there is enough to cover the bottom.
2. Mix together the 1 cup sugar, both packages of cream cheese, the melted butter and vanilla with a hand or standing mixer. Spread this mixture over the dough in the casserole.
3. Open the other tube of Crescent rolls and spread it over the top of the cheese mixture. If you have dough left over, you can patch any openings that may occur on the sides of the casserole. Otherwise, trim extra dough with a sharp knife.
4. Sprinkle the top with cinnamon and more sugar.
5. Bake in a preheated 350 degree oven for 20-30 minutes (I baked mine for 30 minutes and it was perfect)
Note: the next time I make this, I will add some lemon, or orange, zest to the mixture and spray the casserole with vegetable spray first to keep the dough from sticking.
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