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I got this recipe from my mom, and it has been declared a winner with my family. I recommend using Mexican vanilla for this one, instead of Bourbon vanilla, to make it a little more authentic (if this recipe can be called authentic Mexican food).


  • 2 cans crescent rolls
  • 2 8oz packages cream cheese, softened
  • 1 1/2 c sugar (1 c and 1/2c divided)
  • 1t vanilla
  • 1/2 stick butter or margarine, melted
  • 1/4 c brown sugar
  • 1/4 c white sugar
  • cinnamon


  • Line sprayed 9 x 13 pan with one can of crescent rolls, and pinch to close seams.
  • Mix cream cheese with 1 c sugar and vanilla. Spread on top of rolls.
  • Cover with the other can of rolls.
  • Mix melted butter with sugar and spread over top layer.
  • Sprinkle with cinnamon.
  • Bake at 350 degrees for 30 minutes.
  • Serve warm, and refrigerate leftovers.

Categories: Cheesecake  Dessert 
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