Recipe: Mexican Cheesecake

Recipe: Mexican Cheesecake (Image 1)

Here’s another recipe that we didn’t get a chance to feature on BBQ with Brad from contest winner #2, Sharyn Thornton.

Mexican Cheesecake


2 bars Cream Cheese, softened

1 tsp. Vanilla

1 cup sugar

2 can Croissant Rolls (I use the solid roll)

3/4 cup sugar

2 T. Cinnamon

1/2 cup butter, melted

Optional: Honey, whipped cream


Preheat oven to 350 degrees. In a mixing bowl, combine softened cream cheese, vanilla, and sugar. Mix on medium until smooth. In a lightly greased 13×9 pan, place 1 container of croissant rolls, smoothing out on the bottom and around the edge of the pan. Pour cream cheese mixture on top of rolls, spreading even. Taking the second container of croissant rolls, lay on top of the mixture, sealing the ends. In a separate bowl, combine sugar, cinnamon, and butter. pour cinnamon mixture on top. Bake in the oven for 15 minutes. Remove from oven and cool before placing it into the refrigerator. Before serving, drizzle honey and add a dollop of whipped cream.

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