Mexican Cheesecake
I got this recipe from a lady I work with. We were having a Mexican potluck at work. When she told us she was bringing Mexican cheesecake, we all kinda looked at her funny. After we got done eating the cheesecake, we asked for the directions on how to make it. I took it home and made it that night for a family get together we have every weekend. It was very easy to make. It sat in my house overnight before I took it out to my grandma's house. Not sure how I kept my boyfriend out of it. It smelled so good. It went so fast. My mom and grandma told me from now on this is what I'm to bring every weekend. I hope you all enjoy the recipe.
I got this recipe from a lady I work with. We were having a Mexican potluck at work. When she told us she was bringing Mexican cheesecake, we all kinda looked at her funny. After we got done eating the cheesecake, we asked for the directions on how to make it. I took it home and made it that night for a family get together we have every weekend. It was very easy to make. It sat in my house overnight before I took it out to my grandma's house. Not sure how I kept my boyfriend out of it. It smelled so good. It went so fast. My mom and grandma told me from now on this is what I'm to bring every weekend. I hope you all enjoy the recipe.
- Carbohydrate 1.676405 g
- Cholesterol 0.816666666666667 mg
- Fat 0.190413333333333 g
- Fiber 0.460199986775716 g
- Protein 0.710371666666667 g
- Saturated Fat 0.114873333333333 g
- Serving Size 1 1 serving(s) (39g)
- Sodium 6997.96418671829 mg
- Sugar 1.21620501322428 g
- Trans Fat 0.0142228333333333 g
- Calories 10 calories
Step-by-step
- Preheat oven to 350 degrees F.
- Mix cream cheese, eggs, and 1 cup of sugar (reserve 1/2 cup of sugar for the topping).
- Roll out 1 can of crescent rolls and place on the bottom of a buttered 13 x 9 glass cake pan.
- Pour the cream cheese mixture on top of the crescent rolls.
- Roll out the other can of crescent rolls and place on top of the mixture. (If seams come undone while rolling out, pinch them together).
- Mix 1/2 cup of sugar and 4 teaspoons of cinnamon in a separate bowl.
- Spread softened butter on top of the crescent rolls.
- Sprinkle the sugar and cinnamon mixture on top of the butter.
- Place in the oven for 30-40 minutes, depending on your oven.
My Unexpectedly Famous Mexican Cheesecake
Let me tell you a story about a cheesecake. Not just any cheesecake, mind you, but a Mexican cheesecake. The kind that leaves you wondering how something so simple could be so utterly delicious. It all started at a work potluck. We had the usual suspects – taco salad, chili, maybe some questionable guacamole. Then, my coworker, Maria, announced she was bringing Mexican cheesecake. Blank stares all around. Mexican cheesecake? What on earth was that? I mean, we all loved cheesecake, but the combination of Mexican and cheesecake seemed…odd. To say the least. But, oh my goodness, were we wrong. The moment that warm, cinnamon-spiced, crescent roll-crusted delight hit our tongues, all skepticism vanished. It was a revelation. A sweet, creamy, subtly spicy dream.
Maria, bless her heart, shared her recipe, and I immediately knew I had to recreate this culinary masterpiece. That evening, I whipped it up. The aroma alone was intoxicating – a comforting blend of warm cinnamon and sweet cream cheese. It baked beautifully, a golden brown testament to its deliciousness. I managed to restrain myself from devouring the whole thing myself (barely!), and took the remaining slices to my family's weekend gathering. My family’s reaction was even more emphatic than my coworkers’. There was no hesitation, no questioning looks. My mom and grandma, notorious for their discerning palates, declared it the best dessert I’d ever made. They insisted that from that moment on, this would be my signature dish for our weekly get-togethers. The cheesecake practically disappeared before I could blink, and my boyfriend, let's just say, he was very understanding about this little addition to our weekend ritual. That's how I ended up making this unexpected family favorite again and again. Its simplicity is a deceptive mask for the flavor that bursts on your tongue. Seriously, the combination of the creamy, slightly tangy cream cheese filling with the crispy, cinnamon-sugar-dusted crescent roll crust is absolutely perfect! It's a magical balance of textures and flavors that will leave you completely satisfied and craving more.
This isn’t just a recipe; it’s a story. A testament to the unexpected joys of culinary adventures, to sharing food with loved ones and the creation of cherished memories. It’s a story about the simple things that make life so beautiful. And it all started with a little bit of curiosity and a whole lot of Mexican cheesecake!
Ingredients:
- 2 eggs
- 1 1/2 cups sugar
- 2 cans crescent rolls
- 4 teaspoons cinnamon
- 2 packages cream cheese (softened)
- 6 teaspoons butter (softened)
