Yesterday I told you about the Mexican Fiesta we had for my sister’s birthday and I gave you my recipe for Pork Burritos.  Today I want to share the recipe for the dessert I made, Mexican Cheesecake.  You might already have this in your collection, but if you don’t, be sure that this one is a keeper.  It is super easy to make and super delicious.  My family loves it and I know yours will too.  Give it a try and let me know what you think.  And, if you have any super easy, super tasty recipes, please share them with us.

 

You will need:

Two 8 oz. packages of Crescent Rolls (I used Pillsbury Crescent Rolls.)

Two 8 oz. packages of Cream Cheese, softened

1 tsp. vanilla (I used a bit more than 1 tsp.)

1 cup of sugar

 

1 stick of butter, melted

¾ cup sugar

1 tsp. cinnamon (I used a heaping teaspoon.)

 

Preheat oven to 350 degrees.

Spray a 13 x 9 baking pan with cooking spray.

Line the bottom of the pan with one package of the crescent rolls.  Be sure that all seams are pressed smooth and sealed.

Bake for 3 minutes.  Then, remove from oven.

In a large bowl, combine the cream cheese, vanilla, and 1 cup of sugar.

Use an electric mixer and mix until very smooth.

Pour the cream cheese mixture over the crust.

Carefully lay the 2^nd package of crescent rolls over the top of the cream cheese layer.

In a small bowl, combine the melted butter, ¾ cup sugar, and cinnamon and mix well.

Pour the mixture over the top of the crescent rolls, covering the entire area.

Bake for 30 – 35 minutes.

Can serve warm or at room temperature.  I served mine at room temperature.

Enjoy!