Coat spring-form or circular cake pan with non-stick cooking spray and set aside.
Open one canister of refrigerated crescent roll dough and place in
Sprinkle 1 tablespoon of cinnamon sugar evenly over
Preheat oven to 375˚F.
rozen Sangria Slush Ingredients
1 cup(s) Sugar
Central Market Organics Italian Pomegranate Soda
Pre-bake crust in oven for 5 minutes. This will allow the bottom crust to set up before adding the cheesecake filling on top. Remove from oven and let cool.
Chefstyle Dual Cone Juicer
Instant Ace Nova Blender
Pour cheesecake filling onto pre-baked crust and spread evenly.
In a stand mixer, add softened cream cheese, powdered sugar, grated nutmeg, salt, and vanilla bean seeds and mix over medium speed until smooth and creamy (about 2-3 minutes).
Take remaining crescent roll dough and gently tear pieces of dough and lay it on top of cheesecake filling to form the top crust. Sprinkle remaining cinnamon sugar evenly over the top.
cooking spray and set aside.
pan. Use your fingers to
press dough evenly across bottom of pan to form the bottom layer.
dough. Then, using a fork, dock bottom dough evenly to prevent bubbles while baking.
Bake for 12-15 minutes or until
grated nutmeg, salt, & vanilla bean seeds and mix over medium speed until smooth and creamy (2-3 min).
top is slightly browned and crispy. Allow to cool. Refrigerate at least 1 hour before cutting and consuming.
2 Cannisters (8 oz each) of refrigerated Crescent Rolls
Non-stick Cooking Spray
2 tsp Cinnamon Sugar, divided use
1 cup Powdered Sugar
1/4 tsp Nutmeg, grated
Kitchen & Table Copper Round Cake Pan
2x Spiced Islands Vanilla Bean, scraped and seeded
Destination Holiday Silicone Harvest Spatula Tool Set
3 bricks (8 oz each) H‑E‑B Select Ingredients Regular Cream Cheese, softened
1/2 tsp Kosher Salt