cookie Dough Cheesecake Squares
2 packages (18 oz each) refrigerated choc. Chip cookie dough
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla
Preheat oven to 350 degrees. Grease a 13x9 inch baking pan. Cut 1 roll
Of cookie dough into 24 slices; arrange slices in bottom of greased
Pan. Press slices together with fingers, covering bottom of pan to
Edges. Set pan aside.
In a large bowl, beat cream cheese at med. Speed of an electric mixer
Until creamy; gradually add sugar, beating well. Add eggs, one at a
Time, beating well after each addition. Add vanilla; beat well. Pour
Cream cheese mixture into pan. Cut remaining roll of cookie dough
Into24 slices; arrange slices over cream cheese mixture. Bake for 45
Minutes. Cool in pan on a wire rack. Cut into squares.
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Sopapilla Cheesecake
2 cans Crescent Rolls
2 - 8oz packages Cream Cheese, Softened
1 1/2 cup Sugar
1 teaspoon Vanilla
1 stick Butter
1 teaspoon Cinnamon
Preheat oven to 365 degrees (right...like I have a digital oven- try just a little over 350 degrees!). In a mixing bowl or food processor, blend the cream cheese with 3/4 cup of sugar and vanilla until smooth. Keep crescent rolls in the refrigerator until ready to use. Spray the bottom of a 9 X 13 pan with Pam. Open one roll of the rolls and spread them over the bottom of the pan (not separated). Spread your cream cheese mixture over the crescent roll dough, then open the second roll of the crescent rolls and place them on top of the cream cheese mixture. Melt the butter, the remaining 3/4 cup of sugar and the cinnamon until mixed together and pour over the top of the crescent rolls. Bake for 25-30 minutes until golden brown on top.Great served cold, but I.N.CREDIBLE served hot with Vanilla or Cinnamon ice cream!
Received with thanks from my friend Lora