Breakfast Cheesecake

Serves 8-10

Here is what you need:
2 cans (8 count) crescent rolls
2 blocks (8 oz each) cream cheese
1 1/2 cups sugar
1 tsp. vanilla extract
2 tsp. cinnamon
1 stick of butter

Here is what you do:
Spray a 9x13 baking dish with Pam spray. Lay 1 can of crescent rolls into the bottom of the dish. In a medium bowl combine cream cheese, 1 cup of sugar and vanilla. Mix two minutes with electric mixer.


(Your eyes are not fooling you - we added pink food coloring for Mother's Day! Add this in with the vanilla before mixing.)



Spread cream cheese mixture on top of crescent rolls in the dish. Top with remaining can of crescent rolls. Melt butter in microwave for 30 secs or until completely melted. Pour over crescent rolls evenly. In another bowl, mix remaining 1/2 cup sugar and cinnamon until combined. Sprinkle cinnamon sugar over casserole.



Cover with plastic wrap and tin foil and refrigerate overnight. In the morning, pull casserole from refrigerator and let sit out 30 minutes before baking. Bake at 350 degrees for 30-35 minutes until puffed and firm. Let sit for 15 minutes before serving. Can be topped with fresh berries.