Cheesecake Crescent Rolls
Rich with cream cheese, these sopapilla cheesecake rolls are addicting and won't last long on your serving platter. Serve with honey or chocolate sauce.
- 2 cans Pillsbury Crescent rolls
- 2 (8-ounce) package cream cheese, softened
- 1 1/2 teaspoons vanilla
- 1/4 cup butter, melted
Preparation time 15mins
Cooking time 40mins
Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer.
Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar.
Bake for 20 to 30 minutes in 350°F oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.