This week has been CRAZY to say the least! Monday morning I got a call that my dad had had a heart attack. So scary! It happened early that morning, and by the time I found out, the doctors had already put him through surgery and put a stint in his artery. Thank God he was alright! It was truly a miracle, as they said the artery that was clogged, the LAD, is known as "The Widow Maker" - most who suffer a heart attack from this blocked LAD have no warning signs and die instantly. I am so thankful the Lord was merciful and spared my father! I can also say with great joy that Dad got to go home yesterday. Yay!
So, we've been going to the hospital about every day this week, and I've not been able to cook much. Our diet has consisted of fast food, which I never enjoy when I think about what I'm ingesting... ick. Last night I was able to make my hubby dinner, though, and it was so delicious! I have not shared this recipe on here yet, which surprises me because we make it so often. I'll try and post some pics and the recipe for my Cheeseburger Quesadillas the next time I make them. Today, though, we are talking dessert. Ohhh yeeeahhhh!
This delectable looking square above is Churro Cheesecake, and it is mighty tasty! Not too sweet, and just the right amount of churro to cheesecake flavor ratio. I came across this recipe on Pinterest and followed the link to the Recipe Critic. This dessert (or breakfast, or snack!) is so easy to make, and would be perfect for a church pot luck, a gathering with friends, or any get together where you need to make something quick and simple.
Doesn't that filling look so creamy, and the crust so fluffy?!?! Yeah... its awesome. Here's the recipe for ya. Enjoy the rest of your week!
- 2 cans (8 ct. each) Pillsbury Crescent Dinner Rolls
- 2 pkg. (8 oz. each) Cream Cheese, softened
- 1 tsp. vanilla
- 1 egg, slightly beaten
- 1 cup sugar, divided
- 2 Tbsp ground cinnamon
- Preheat the oven to 350 degrees. Beat together the cream cheese, vanilla, partially beaten egg, and ½ cup sugar until smooth.
- In a separate bowl, mix together the rest of the sugar (1/2 cup) and 2 tablespoons cinnamon. Set aside.
- Spray a 9×13 baking dish with cooking spray and sprinkle ¼ cup (or half) of your cinnamon sugar mixture evenly into the bottom of the 9×13.
- On a piece of parchment paper, roll out one of your crescent dinner roll doughs into a big 9×13 square and press the seams together so the dough is completely sealed. Set the dough in the bottom of your 9×13 baking dish on top of the cinnamon sugar.
- Spread the cheesecake evenly on top of your dough and unroll the other can of crescent dough and place on top also making sure that the seams are completely sealed.
- Sprinkle the top with the remaining ¼ cup of cinnamon sugar mixture and bake for 30-35 minutes or until golden brown.