Easy Cinnamon Cheesecake (Print Version)
# Ingredients:
→ Base Layer
01 -
1 pack crescent dough sheets (8 oz each)
02 -
3 blocks of softened cream cheese (8 oz each)
03 -
Half a cup of sour cream
04 -
3 large eggs
05 -
2 teaspoons of vanilla
06 -
1 can of sweetened condensed milk, plus extra for drizzling on top
07 -
A quarter cup of sugar
08 -
A dash (half teaspoon) of cinnamon
09 -
Nonstick spray to coat your pan
→ Cinnamon Mix
10 -
Half a cup sugar
11 -
2 tablespoons ground cinnamon
→ Extras for Serving
12 -
Freshly sliced strawberries
13 -
Drizzle of condensed milk
# Instructions:
01 -
Turn your oven on to 350°F. Use cooking spray to lightly coat both the bottom and sides of a 9x13 pan.
02 -
In a big bowl, toss in cream cheese, sour cream, eggs, vanilla, sweetened condensed milk, cinnamon, and sugar. Grab a hand mixer and beat it all until smooth with no lumps.
03 -
Stretch one dough sheet to fit your baking dish's bottom, then press it down evenly. Sprinkle with cinnamon sugar mix.
04 -
Carefully pour the filling into the dish on top of the sugared dough layer.
05 -
Roll out your second crescent dough and gently lay it over the filling. Sprinkle what's left of the cinnamon sugar across the top.
06 -
Bake for about 40-45 minutes, or until a toothpick in the center comes out nice and clean.
07 -
Let it cool for an hour on the counter. Cover tightly, pop it in the fridge, and leave it overnight (or at least 8 hours).
# Notes:
01 -
Tastes even better if prepared a day in advance
02 -
Don’t stress about cracks—it’s not like the regular version
03 -
Great dish to bring to parties or events