Cinnamon Cheesecake

This is a cheesecake like I’ve never had before. It is best warm, but can be cut into squares and refrigerated.

Cinnamon Cheesecake


  • crust and filling:
  • 2 pkg. crescent rolls
  • 2 pkg. cream cheese (softened)
  • 1/2 c. sugar
  • 1 T. vanilla
  • topping:

  • 1/2 c. sugar
  • 1 T. cinnamon


  1. Heat oven to 350°. Line the bottom of a 13 x 9 pan with a pkg. of the crescent rolls. Beat cream cheese, sugar, and vanilla until mixed. Place the other pkg. crescent rolls on top of the cream cheese mixture. Mix the sugar and cinnamon. Sprinkle over the top. Bake for 10-15 minutes.

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