Easy Mexican cheesecake
This is an all time favorite at my house.
I make this for potlucks and there’s none left to take home, and people ask me for the recipe . This is a handed down family recipe , and so easy to make. It’s always a big hit. I cut it up into strips or squares when serving it. #teencooking
https://youtu.be/ClP43p67TQM
Easy Mexican cheesecake
This is an all time favorite at my house.
I make this for potlucks and there’s none left to take home, and people ask me for the recipe . This is a handed down family recipe , and so easy to make. It’s always a big hit. I cut it up into strips or squares when serving it. #teencooking
https://youtu.be/ClP43p67TQM
Cooking Instructions
- 1
Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. Unroll one can of crescent rolls and press it into the bottom of your baking dish sealing perforations.
- 2
In a small bowl blend the cream cheese, 1 cup of sugar, and the vanilla. Spread evenly over the top of the crescent dough.
- 3
Unroll your second can of crescent rolls onto a sheet of saran wrap or some other surface and press the perforations together. Transfer to your baking dish, placing it on top of the cream cheese mixture.
- 4
Pour the melted butter on top of the crescent dough.(I don’t pour it on there I use a pastry brush to make sure I get all of it.)
- 5
In a small bowl, combine the remaining 1/2 cup of sugar and cinnamon. Sprinkle evenly over the melted butter.
- 6
Bake for 25-30 minutes until bottom crust is slightly browned. Let it cool and store in the refrigerator.
- 7
Notes - Secret ingredient add a splash of lemon juice to the cream cheese mixture.
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