Crescent Cheesecake
Individual portions baked in muffin tins
Ingredients:
2 packages Pillsbury Crescent dinner rolls
2-8oz Philadelphia Cream cheese packages
1 teaspoon vanilla
1/2 cup sugar
Topping:
1/3 cup sugar
1 teaspoon cinnamon
1/4 cup butter
Instructions:
Butter 9X13 inch pan. Cover bottom of pan with one entire package of crescent rolls (push together sections to make one piece). Should just roll out to be one big piece.
Filling: Whip together cream cheese, vanilla and sugar. Add filling on top of crescent rolls. Cover filling with other package of crescent rolls. Melt butter and cover crescent roll. Mix sugar and cinnamon in one bowl and sprinkle over top. Bake at 350°F for 20-25 minutes. Let cool before serving.
Alternative (Individual cakes):
Use half the filling, set the crescent rolls, individually, into muffin tins, drop generous scoops of filling mix in, and fold over the “tails” of the crescent rolls, drizzle on the topping, and bake for about 15 minutes.
Farmergirl likes milk, but they also go well with coffee.
Since Michael doesn’t like cream cheese, I toss a couple chocolate chips into the crescent roll, fold in the tails, and drizzle the topping for him.