Mexican Cheesecake (Sweet)

Mexican Cheesecake (Sweet)

Today’s recipe comes from Becky Hill from Cedar Bluff, Mississippi. Becky and I met a couple of years ago while I was doing my undergraduate volunteer/internship work at Oktibbeha County Hospital. We have kept in touch over the years and her co-worker, Janet Ames, was the winner of my recent cookbook giveaway.

Here is Becky’s Mexican Cheesecake recipe followed by her favorite memories about the recipe…

2 cans crescent rolls
1 (8-ounce) package cream cheese
1 stick margarine, or oleo
1 cup sugar (or sub. Half sugar/half splenda
1 teaspoon vanilla
About a teaspoon of cinnamon.

Roll out 1 can of crescent rolls, joining the seams in a 9 x 13 pan. Mix cream cheese, half a stick of margarine, vanilla and sugar. Spread over crescent rolls. Roll out the second tube of crescent rolls and place on top of the cream cheese mixture.

Bake 15 to 20 minutes until lightly browned. Melt remaining margarine and pour over the rolls. Sprinkle with sugar and cinnamon. Bake again for 5 minutes.

Refrigerate overnight.

“My sister introduced this recipe into the family several years ago, and everyone loves it.  We have adapted it to the diabetic diet, and it is still just wonderful!!!   We don’t know how it got the name Mexican Cheesecake, but we really don’t care…  it is wonderful! We go to my Mom and Dad’s at Woodland for Thanksgiving every year now, since my Grandma and Grandpa Nash have passed away.  One of us girls has to have this dessert every year.”