What is better than a cheesecake with a Mexican inspiration of cinnamon and sugar, along with a crispy crust.

2 cans of croissant biscuits
2 packages of cream cheese, softened
2 C. sugar
1 tsp. vanilla (Mexican vanilla, if you have it)
1/2 C. butter, melted
2 tsp. cinnamon

Line the bottom of a 9 x 13 casserole dish with 1 can of biscuits. Biscuit dough can be stretched a bit to cover the bottom of the dish.  Set aside 1/2 cup of sugar. Whip cream cheese with 1 1/2 cups of sugar and vanilla. Spread this over the biscuit layer in the dish.  Use the remaining can of biscuits to spread out over the top layer.  Pour melted butter over the top and sprinkle cinnamon and remaining sugar over.  Bake at 350 for 30 minutes

Enjoy!

Thanks to hebhebheb for sharing this recipe.

(4 votes, average: 4.50 out of 5)

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