Elephant Ear Cheesecake

Name: Elephant Ear Cheesecake
Ingredients: 2 packages (8 Oz. Size) Crescent Rolls; 16 ounces, weight Cream Cheese, Softened; 1 cup Sugar; 1/2 teaspoons Almond Extract; 1/2 teaspoons Vanilla; 2 Tablespoons Cinnamon; 2 Tablespoons Sugar

7 ingredients

5 steps

Ingredients

2 packages (8 Oz. Size) Crescent Rolls
16 ounces, weight Cream Cheese, Softened
1 cup Sugar
1/2 teaspoons Almond Extract
1/2 teaspoons Vanilla
2 Tablespoons Cinnamon
2 Tablespoons Sugar

Directions

1

Preheat oven to 350 degrees (F).
2

Place one tube of the crescent rolls in the bottom of a (9X13) cake pan. Seal the seams, but do not work the dough up the sides.
3

Whip together the cream cheese, 1 cup of sugar, almond extract, and vanilla extract. Spread over the crescent dough in the pan. Place the other tube of crescent rolls on top of the cream cheese mixture.
4

Mix the 2 tablespoons of sugar with the 2 tablespoons of cinnamon and sprinkle on the top. Bake for 25 minutes.
5

Allow to cool for at least 20 minutes, then cut into squares. Refrigerate any pieces that are left and reheat in the microwave before serving.