MEXICAN CHEESECAKE WITH CRESCENT ROLLS RECIPES

Steps:

• Preheat oven to 350F.
• Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together.
• In a separate bowl blend the cream cheese, 1 cup sugar and 1 tsp vanilla. Spread over top of dough.
• Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again.
• Melt butter and pour over top layer of crescents. Mix the remaining 1/2 cup of sugar & cinnamon together. Sprinkle cinnamon sugar mixture generously over the top.
• If you don’t think that’s enough cinnamon sugar on top add more its really up to you there’s no rules on this part of the recipe.
• Bake at 350F for 30 minutes until bubbly and bottom crust is slightly brown. Cool, slice and enjoy!

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• In medium bowl, mix cream cheese, granulated sugar and 4 teaspoons lemon peel with electric mixer on medium speed until well mixed and no lumps remain.
• Unroll dough on work surface into 12x7-inch rectangle, and cut into 8 rectangles (3x3 1/2 inches each). Spread 2 tablespoons of the cream cheese mixture over each dough rectangle to within 1/4 inch of the short ends.
• Roll up each rectangle, starting with shortest side, and pinch seam to seal. Place on cookie sheet, seam side down; brush with melted butter. Bake 11 to 14 minutes or until golden brown. Cool 10 minutes on cookie sheet.
• In small bowl, mix powdered sugar and 2 teaspoons of the lemon juice. If necessary, add additional lemon juice, 1/2 teaspoon at a time, until thin enough to drizzle. Drizzle over warm crescent roll-ups, and garnish with additional grated lemon peel. Serve warm.