Prep 15 mins
Cook 30 mins
All I can say about this is YUM! This recipe came from Roadrunner whom I met off of Dave's Garden site. My family fights over the last piece. It only lasts a day.
- 2 (453.59 g) can crescent rolls
- 226.79 g package cream cheese
- 236.59 ml sugar
- 4.92 ml vanilla
- 118.29 ml sugar
- 4.92 ml cinnamon
- 118.29 ml butter
- Spread crescent rolls on bottom of 9x13 pan.
- Blend sugar, vanilla, and cream cheese.
- Spread cream cheese mixture on bottom layer of rolls.
- Take the other package of rolls and spread on top of the cream cheese.
- Sprinkle with mixture of 1/2 cup sugar, 1 teaspoons cinnamon and 1 stick of melted butter.
- Bake for 30 minute at 350 degrees.
- Cut in small squares.
There are a few variations of this recipe on Recipezaar. I made this one and think I would like it more than the other ones because it has less cream cheese. An extra block of cream cheese might be too much for me and make it too overly sweet. Believe me - this dessert is all about sugar (and butter!) anyways. I even used 3/4 of a cup of sugar mixed in with the cream cheese instead of the whole cup, and it still came out plenty sweet. I pulled off some of the melted pools of butter from the sides with a spoon right after I pulled it out of the oven. Don't let that scare you, though. This is still a very delicious, easy dessert with a nice combination of cheesecake and cinnamon flavor.
I tried another Zaar members recipe for this, only she called it "Cream Cheese Delight." Hers was aboslutly delicious. Her recipe is the same except it calls for twice the amount of cream cheese and I found that it spilled over on to the pan a lot. Although I looooove cream cheese, I think reducing the amount to what is in this version worked out better, so that the filling stayed inside where it should be and, you can taste more of the cinnamon, sugar mixture on top. Mmmmmmm good!
This is absolutely delicious and easy! We call it "elephant-ear cheesecake" here in northeast Indiana! =P