Prep 15 mins
Cook 30 mins
This is a cheesecake with a Canadian twist. It has the taste of beavertails with it. It was givin to me by a friend and it has now become a favorite between friends and family.
- 2 (235 g) packages Pillsbury Refrigerated Crescent Dinner Rolls
- 2 (250 g) packages cream cheese (leave at room temperature for a couple hours)
- 1 cup white sugar
- 1⁄3 cup butter
- 1⁄2 cup sugar
- 1 teaspoon cinnamon
- Spread 1 package crescent rolls on bottom of 8"X13" cake pan. Mix 1 cup of sugar with 2 packages of cream cheese and a dash of vanilla. Spread mixture over bottom layer of crescent roll. Spread second package of crescent roll on top of the cream cheese layer. Melt butter and pour over crescent roll, then sprinkle sugar and cinnamon mixture over butter (hint: pinch edges of crescent roll to keep butter mixture in). Don't worry if dough splits when putting down, pinch together as best you can.
- Bake at 350° for 25 - 30 minutes.