Disclaimer: do not blame me for how much you like this dessert because it is not low fat!
I like to take Mexican Cheesecake when I go somewhere and I know that I can’t eat more than one piece. In fact no one should even be allowed to have more than one piece because not only is it buttery and flaky, but the cream cheese makes it super rich. (I might know from personal experience that you will not feel good about yourself after two pieces). Anyway, I like it because it is very easy to make and its a crowd pleaser every time.
2 (8oz) cans of Crescent Rolls
2 (8oz) Blocks of Cream Cheese – softened
2 cups Sugar (missed the cut for the pic?)
2 tsp Vanilla
1/2 cup Melted Butter
Spray a 9×13 pan with Pam and spread one of the cans of crescent rolls on the bottom of the pan.
Mix the 2 blocks of cream cheese, 1 cup of the sugar, and 1 tsp of vanilla until fluffy.
Spread the mixture on top of the crescent roll bottom. Roll out the other can of crescent rolls and place them on top of the other two layers. Press the edges to form a seal.
Melt the butter and remaining 1 cup of sugar together until sugar is dissolved. Add 1 tsp vanilla to the butter/sugar mixture. Pour that Mixture on top of cheesecake. Sprinkle with cinnamon.
Bake at 350 for 30 mins and enjoy