Warm Cinnamon Cheesecake Delight

Nicole Portier Clotiaux (originally from Suzanne Frazier)

Yield: 6-8 servings

I first tried this recipe at my in-laws’ Frazier Christmas party — I’m a cheesecake lover, so I had to get this recipe from Suzanne! This is a simple wow-a-crowd dessert. Most cheesecake is served cold, but this comes straight out of the oven. YUM! (Nov 2010)

1 (8oz) can crescent rolls
1 (8oz) pkg cream cheese, softened
1/2-1 cup sugar
1 tsp vanilla
Cinnamon
Butter-flavored cooking spray

Optional
Caramel syrup
Blue Bell Homemade Vanilla ice cream
Cinnamon sticks

Preheat oven to 350˚F. Spread half of the crescent roll dough across the bottom of a 9x13-inch baking pan. You might have to work a little to make sure it covers pan. 

In a small bowl mix the cream cheese, sugar, and vanilla until blended together. (Note: I never measure ingredients, so start with a 1/2 cup of sugar and add more if needed — same with vanilla, but no more than 2 tsp).

Spread over pressed dough in pan, then stretch remainder of crescent rolls and place on top. Give a generous spray of cooking spray over top, then sprinkle with cinnamon and a little sugar. Bake for 20-30 minutes.

NOTE: This can be a stand alone dessert or if you really want to knock it out of the park, add a scoop of Blue Bell Homemade Vanilla ice cream, drizzle with caramel syrup, and garnish with cinnamon sticks.