Crescent Roll Cheesecake (Print Format)
Creamy cheesecake baked with cinnamon-sugar crescent dough. Great for parties or family get-togethers with barely any work.
# Ingredients:
→ Base Layers
01 -
Two cans (8 oz each) of Pillsbury crescent dough sheets
02 -
Three blocks (8 oz each) of softened cream cheese
03 -
Half a cup of sour cream
04 -
Three whole eggs
05 -
Two teaspoons of vanilla extract
06 -
One can of sweetened condensed milk, plus extra for topping
07 -
A quarter cup of granulated sugar
08 -
Half a teaspoon of ground cinnamon
09 -
Spray-on nonstick oil
→ Cinnamon Mix
10 -
Half a cup of granulated sugar
11 -
Two tablespoons of ground cinnamon
→ Extras for Serving
12 -
Sliced fresh strawberries
13 -
Extra condensed milk for drizzling
# Steps:
01 -
Heat the oven to 350°F. Coat the inside and base of a 9x13 dish with nonstick spray.
02 -
In a big bowl, throw in the cream cheese, sour cream, eggs, vanilla, sweetened condensed milk, sugar, and cinnamon. Blend with a hand mixer until it's smooth with no chunks.
03 -
Unroll one crescent dough sheet and lay it flat to fit the base of your dish. Make sure it covers everything evenly. Dust the surface lightly with the cinnamon-sugar mix.
04 -
Take the creamy mixture and pour it right over the dough sprinkled with sugar and cinnamon.
05 -
Roll out the second crescent sheet and carefully place it over the filling layer. Sprinkle the leftover cinnamon-sugar mixture all over the top.
06 -
Pop it into the oven and bake for 40-45 minutes. When a toothpick comes out clean from the middle, it's ready.
07 -
Leave it to cool on a rack for about an hour. Then, wrap it up tightly and let it chill in the fridge for at least 8 hours (overnight is great).
# Tips:
01 -
Tastes even better the next day after sitting overnight
02 -
No need to stress about cracks like with other cheesecakes
03 -
Ideal for potluck dinners or parties