Description
A delightful dessert that combines creamy cheesecake with flaky crescent dough, topped with sweet cinnamon sugar.
Ingredients
Scale
- 2 (8 oz) cans Pillsbury crescent dough sheets
- 3 (8 oz) blocks cream cheese, softened
- 1/2 cup sour cream
- 3 eggs
- 2 teaspoons vanilla extract
- 1 can sweetened condensed milk (plus more for drizzling)
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- Nonstick cooking spray
- Optional: sliced strawberries and sweetened condensed milk for drizzling
- For Cinnamon Sugar:
- 1/2 cup sugar
- 2 tablespoons cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
- In a large bowl, mix cream cheese, sour cream, eggs, vanilla extract, sweetened condensed milk, sugar, and cinnamon until smooth.
- Roll out one can of crescent dough to fit the dish and press it down.
- Sprinkle cinnamon sugar over the dough.
- Pour the cheesecake filling onto the dough.
- Roll out the second can of dough and place it over the filling.
- Sprinkle the remaining cinnamon sugar on top.
- Bake for 40-45 minutes, or until cooked through.
- Cool for 1 hour, then refrigerate for at least 8 hours. Optional: Top with sweetened condensed milk and fresh strawberries before serving.
Notes
Ensure cream cheese is very soft for a smooth filling. Refrigerate for at least 8 hours to set the cheesecake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, dessert, churro cheesecake, crescent roll dessert, easy dessert