Sunday, November 8, 2009

Elephant Ear Cheesecake

Whoever came up with this concept of combining the taste of elephant ears and cheesecake deserves a big KISS! Enjoy this one! (Thank you for the recipe, Melissa)
Elephant Ear Cheesecake
2 canisters of crescent rolls
2 8oz. cream cheese, softened
1 c. sugar + 1/3 c. (divided)
1 t. vanilla
1 egg
6 T. butter, melted
1 1/2 t. cinnamon
Preheat oven to 350 degrees. Spray 9x13 baking pan. Unroll one can of crescent rolls (some stores carry crescent rolls "for recipes" that aren't perforated and is one big's easier), and press into bottom of pan to cover.
In bowl, mix cream cheese, 1 c. sugar, egg, and vanilla until smooth. Spread over crust. Unroll 2nd crescent rolls on top carefully. Pour butter on top and spread it evenly. Mix 1/3 c. sugar with cinnamon and sprinkle on top. Bake for 30 minutes until brown and a bit crisp on top.
*Good warm, or cold out of the refrigerator!

1 comment:

  1. This cheesecake rocks my world. I just finished my last piece for breakfast. Thanks, Kim!