Thursday, January 29, 2015

Churro Cheesecake

Churro Cheesecake

  • 2 cans (8 oz. each) Pillsbury Crescent Dinner Rolls
  • 2 pkg. (8 oz. each) Philadelphia Cream Cheese..softened
  • 1 tsp. Vanilla
  • 1 egg, slightly beaten
  • 1 cup Sugar..divided
  • 2 Tbsp. ground cinnamon
  • 13×9″ baking pan
  • Unroll one of the cans of the Crescent dough and press it onto the bottom of a greased 13×9″ baking pan, to form a bottom crust.  Firmly press the seams together to seal.
  • With a hand mixture, beat the Cream Cheese, Vanilla, Egg and 1/2 cup of the Sugar on medium speed until well blended…
  • Spread it evenly onto the crust.
  • Unroll the remaining can of Crescent dough onto a large sheet of wax paper.  Pat out the dough to form a 13×9″ rectangle, pressing the seams together to seal.
  • Invert over the Cream Cheese mixture to form a top crust.
  • Bake at 350 for 30-35 minutes, or until golden brown.
  • Combine the remaining 1/2 cup Sugar and Cinnamon in a bowl and sprinkle it all over the top…
  • NOW it’s Churro-fied…
  • Serve up a nice big square, or a few squares…and taste the amusing amazement! 

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  1. This looks amazing!!!!!!!!!! Cant wait to try it

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