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|No-Fuss Cinnamon Cheesecake|
"When my friend Dee gave me this recipe I changed into very skeptical. Who ever heard of cheesecake made with crescent dough? I made it in the future after I had three back-up desserts and it changed into one of the first to go. So clean to make and a popular call for through my circle of relatives, I make it all of the time. Hey!! Even my no-provoke mom-in-law asked for the recipe!!! Enjoy!"
- 2 (10 ounce) cans refrigerated crescent dinner rolls
- 2 (8 ounce) applications cream cheese, softened
- 1 cup white sugar
- 1 tablespoon vanilla extract
- 1/2 cup butter, melted
- half cup white sugar
- 1 tablespoon ground cinnamon
|Prep : 10M||Cook : 12M||Ready in : 40M|
- Preheat the oven to 350 degrees F (a hundred seventy five tiers C).
- Flatten one tube of crescent roll dough, and press into the lowest of a 9x13 inch pan. In a medium bowl, blend collectively the cream cheese with 1 cup sugar and vanilla until clean. Spread the cream cheese combination over the dough inside the pan. Unroll the ultimate crescent roll dough, and region over the pinnacle of the cream cheese layer. Spread melted butter over the pinnacle, and sprinkle the pinnacle with a aggregate of half cup sugar and cinnamon.
- Bake for half-hour within the preheated oven, or till pinnacle is gently toasted. Cool, and refrigerate before serving.
- Reynolds® parchment may be used for less complicated cleanup/removal from the pan.
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