Super easy cheesecake! I’m not sure why it’s called Australian Cheesecake, but I love the addition of cinnamon and the ease of using crescent rolls for the crust.
I don’t have a springform pan, so I was looking for a recipe that was “cheesecake like” that I could make in a regular 9×13 dish when I ran across this recipe. My husband and I both love crescent rolls as well, so it was perfect. Thankfully, it was yummy, too!
To cut down on the butter, I tried just rubbing the top crust with about 2 tablespoons of butter instead of dumping a half a cup over it. It still turned out yummy, but top crust wasn’t quite the same. It was drier and more browned than usual like the butter was keeping the sugar from over-browning the crescent rolls.
- 2 8 count cans crescent rolls
- 16 oz cream cheese, softened
- 1 Tablespoon cinnamon
- 1 cup sugar
- 1/2 cup melted butter
- 2 Tablespoons sugar
- Press 1 can of crescent rolls into greased 9×13 baking pan, sealing perforations.
- Cream 1 cup sugar and cream cheese until light and fluffy.
- Spread over dough in pan.
- Cover with remaining dough.
- Drizzle with butter.
- Sprinkle with mixture of cinnamon and 2 tablespoons sugar.
- Bake at 350 for 30 minutes.