Churro Cheesecake

This cheesecake went perfect with our Mexican themed potluck . Oh yes, we totally had a Mexican theme! It was the perfect potluck, filled with all you can eat tacos. (If that doesn’t appeal to you, I don’t what will). This cheesecake was so easy to make and versatile enough for you to make different types of cheesecakes this way. I was thinking fruit and cream cheese filled for next time! This isn’t your typical cheesecake with the graham cracker crust, but hey cheesecake is cheesecake! This was another crowd pleaser for my group and at home! 

INGREDIENTS

• 2 cans (8 oz. each) Pillsbury Crescent Dinner Rolls
• 2 packages (8 oz. each) Philadelphia Cream Cheese (softened)
• 1 teaspoon vanilla extract
• 1 egg  (slightly beaten)
• 1 cup Sugar (divided)
• 2 tablespoon ground cinnamon ( I used 1 tbsp since I’m not that big of a cinnamon fan)

INSTRUCTIONS

1. Unroll one of the cans of the Crescent dough and press it onto the bottom of a greased 13×9″ baking pan, to form a bottom crust.  Firmly press the seams together to seal.
   
2. Using a hand mixer, beat the Cream Cheese, Vanilla, Egg and 1/2 cup of the Sugar until well blended.
   
   
   
   
3. Spread it evenly onto the crust.
   
   
   
   
4. Gently unroll the remaining can of Crescent dough on top of the cream cheese. Firmly press the seams together to seal.
   
5. Bake cheesecake at 350 for 30-35 minutes, or until golden brown.
   
6. Combine the remaining 1/2 cup sugar and cinnamon in a bowl and sprinkle it all over the top.
   

Adapted from Muchtaste