As you guys know, I’m a fan of cheap and easy desserts that are crowd pleasers. I love bringing treats to our small group or to a friend’s house; however, I’m always on the hunt for cheap desserts than I can make quickly in a bind – this is one of those!
I found this recipe when a friend of mine shared it on Facebook. After doing some googling, I realized it was a recipe that Pillsbury actually has listed on their site. I thought to myself… “If Pillsbury says it’s good, it must be good.” Well Pillsbury did not lead me astray!
Here is the recipe that I started with and here are some notes….
- You start out the recipe by unrolling the 1st crescent roll pack on the bottom of your 9×13 baking dish. I would recommend unrolling the dough fully before putting it in the pan though, as it’s really easy to end up with a chunk of dough on one side. This also applies to the 2nd roll you lay on top of the cheesecake. They include a note on the bottom of the recipe to unroll the dough on parchment paper and then use that to lay it in the dish. This seems like it would’ve helped, but I didn’t read this until it was too late.
- If you can leave your cream cheese out for a few minutes before you’re ready to make this, it’ll make it easier to cream with the sugar. I might go a little lighter on the sugar next time and only add 1/2 a cup of sugar to the cream cheese instead of a full cup.
- I also think I’ll only use 1/2 a stick of butter on the topping next time. A full stick was a lot and resulted in the butter pooling up on the top, even after baking.
- I also cut back a bit on the sugar/ cinnamon mixture on the top. However, my husband said he would’ve liked more cinnamon, so next time, I’ll do 1 1/2 tablespoons of cinnamon and 1/2 cup of sugar for the topping.
- Make sure you store this in the fridge due to the cream cheese after cooling. Warming a bar up in the microwave for 8-12 seconds is perfect though for enjoying the leftovers.
Hope you enjoy this one as much as we did!