Description
A rich and creamy Mexican-style cheesecake layered with flaky crescent rolls and topped with a buttery cinnamon sugar crust. Perfectly sweet, easy to make, and ideal for sharing.
Ingredients
- 2 cans crescent roll sheets
- 1 cup sugar
- 1 tsp vanilla
- 16 oz cream cheese, softened
- 1/4 cup butter, melted
- 1/4 cup sugar
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the softened cream cheese, 1 cup sugar, and vanilla. Beat with a hand mixer until smooth and fully blended.
- Unroll one can of crescent roll dough and press it into the bottom of a greased 9 x 13-inch baking dish.
- Spread the cream cheese mixture evenly over the dough layer.
- Unroll the second can of crescent roll dough and place it on top of the cream cheese layer.
- In a small bowl, mix the melted butter, remaining 1/4 cup sugar, and cinnamon until well combined.
- Pour the butter mixture evenly over the top layer.
- Bake on the center rack for 15–20 minutes, or until the top is golden brown.
- Allow to cool, then refrigerate for 30 minutes before slicing and serving.
Notes
- Chill longer for cleaner slices and firmer texture.
- You can add a drizzle of honey or caramel for extra sweetness.
- Store leftovers in the refrigerator for up to 4 days.
- Best served slightly chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 75 mg
