Cheesecake Crescent Rolls

24 Jul

Beware: if you do not practice some serious self control, you will eat the entire pan of this in one sitting. You would never guess that it is made with refrigerated crescent rolls! I modified the original recipe and cut the filling in half – I love me some filling, but I felt like it was way too much and made it too rich. I’d rather have a piece that leaves me wanting more, although maybe that’s a bad thing! If you’re a cheesecake-a-holic (although this is a little more custard-esqe) then double it up and revel in the richness. These are best enjoyed warm, so use that as an excuse to have another :). Great for a sweet breakfast or as a dessert.

Cheesecake Crescent Rolls

Ingredients:

1 can crescent rolls
1/2 (4 oz) pkg cream cheese
1/2 tsp vanilla
1/3 cup sugar
2 Tbsp butter melted
Cinnamon/sugar

Unroll and spread half of can of rolls into bottom of 8×8 pan. Combine cream cheese, sugar, and vanilla until smooth. Spread over roll layer and top with remaining rolls. Melt butter and spread over top, sprinkle generously with cinnamon/sugar. Bake at 350^F for 20-30 min

Super good with strawberries!!!

photo-53

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