Mexican Cheesecake. Yum.

Hey, Miss A.F. Here!

     If you like cheesecake, cinnamon and butter, than have I got a recipe for you. It's easy (like, seriously easy), and absolutely delicious. I made it for my mom's birthday. A word of warning, though, it most definitely does not fit into the "diet friendly" category. Not at all.

Here's the recipe!

Mexican Cheesecake

      Ingredients:

• Two eight-ounce packages of cream cheese, softened One cup of granulated sugar
• One teaspoon of vanilla extract
• One stick (eight tablespoons) of butter
• Two eight-count tubes of crescent rolls
• One half cup of sugar mixed with one teaspoon of ground cinnamon

Directions:

     Mix the cream cheese, vanilla, and sugar together in a large mixing bowl.

Open and unroll one tube of crescent rolls, then lay them flat in a 9x11 pan, pinch the seems together.
Spread the cream cheese mixture evenly.

Open and unroll the second tube of crescent rolls, lay them on top of the cream cheese, pinch seems together. It's okay if there are a few gaps, just make sure to get most of it covered.

Now, melt the butter in the microwave on high for about a minute, check, and then for thirty second intervals until its all melted. Pour the butter over the cheese cake, then sprinkle the cinnamon sugar evenly over that.

Bake at 350 degrees for about 30 minutes.

Let cool (it's alot easier to cut when cool), keep refrigerated.

     My very favorite part of this dessert, to be honest, is the crispy cinnamon on top. YUM.

So, if you're in need of a good potluck/family type dessert, make this cheesecake ASAP. Everybody'll love ya.

Love,

Miss A.F.

P.S.

Also, if you make this dessert, you might want to have it with a salad or something to make up for the butter/cream cheese factor. Just sayin'.