Having peeps over for dinner this weekend? Oh, do I have a treat for you!
Back in May, I went to Tulsa to visit a friend. While there, we went to a birthday party for one of her co-workers and they served the most delicious dessert: Mexican Cheesecake.
I refused to leave the party without the recipe, but then lost it somewhere between Oklahoma and Kansas. I finally found it, and am so glad I did. I whipped up a batch last week for my Bunko group and everyone loved them and wanted the recipe. So, of course, I decided to just blog about ‘em.
You’ll need:
2-8 oz. packages of cream cheese, softened
1 1/2 C. sugar, divided
1 tsp. pure vanilla extract
2 Cans of original crescent rolls
1 Stick of real butter
1 tsp. cinnamon
Preheat oven to 365 degrees.
Combine cream cheese, 3/4 C. sugar, and vanilla in bowl and mix until smooth.
Spray 9×13 pan.
Roll out one can of crescent rolls in bottom of the pan. Spread cream cheese mixture over the dough. Roll out second can of crescent rolls over mixture. Melt butter in a saucepan with 3/4 C. sugar and the cinnamon. Stir well and pour over crescent rolls.
Bake uncovered for 30-35 min.
Serve cold. Also great served warm with vanilla ice cream on top. Enjoy!
bethany said,
September 26, 2009 @ 5:22 am
Yum! I can’t wait to make these!
jami nato said,
September 26, 2009 @ 10:20 pm
this is fat free right?
aunt kathi said,
September 27, 2009 @ 8:53 am
The “new” crescent sheets work much better, you don’t have all the seams to work with. And for a great twist to the recipe…spread one can of cherry pie filling on top of the cream cheese filling before topping with the final crescent….is it a breakfast cherry turnover, or a dessert? Either way you’ll be sneaking little pieces throughout the day, if the pieces are small it has to be fat free right???
Your Mother said,
September 27, 2009 @ 10:48 am
A friend of mine made these for Bible Study a few weeks ago, and we absolutely devoured them. She also told us about the cherry pie filling and said substitute the vanilla extract for almond extract and then sprinkle almonds on top. YUM!
Kim said,
October 7, 2009 @ 8:16 am
I’ve had some that were made w/ flour tortillas instead of the crescent rolls…..hence the name “Mexican” cheesecake. Yummy!!!