Churro Cheesecake Squares aka, Cinnamon Cheesecake Squares

Going through my never ending binder of print out recipes that I have, I stumbled across this one for Churro Cheesecake Squares. It sounded so amazing that even though the hubs isn't a cheesecake fan I had to try it out. 

Not sure where it was from as there is no web address on this print out. But thank you whoever you are who shared this yummy recipe on the web.

Here's the skinny on how to make these yummy treats.

Ingredients 

* 2 cans of Pillsbury Crescent Dinner Rolls (I used the flakey butter kind)

*2 packages of Cream Cheese (The 8 oz. bricks)

*1 tsp Vanilla

*1 egg, beaten slightly

*1 cup sugar divided

* 2 Tbsp. ground cinnamon 

Directions

1. Preheat the oven to 350 degrees. 

2. Mix together (I used my stand mixer but you can use a hand held) egg, 1/2 cup of sugar, vanilla, and cream cheese. 

In a separate cook mix together the rest of the sugar (1/2 c) and the cinnamon and set it aside for later.

3. Spray a 9X13 pan with cooking spray and sprinkle half of the cinnamon/sugar mixture evenly on the bottom of the pan. 

4. On a piece of parchment paper, roll out one tube of the crescent roll dough and press the seams together so it doesn't separate while baking. *Tip: do this while the dough is cold so it doesn't stick as much. 

5. carefully lay the dough in the pan.

6. Spread the cream cheese mixture onto the dough evenly. 

7. Unroll the other tube of chilled dough and do exactly the same thing and lay it on top of the cheesecake mixture. 

8. Spread the remaining cinnamon/sugar mixture ontop of the dough evenly. 

9. Pop it in the oven for about 30-35 minutes or until golden brown. 

Wasn't planning on posting this recipe so the photo isn't the best. 

I made a little mistake (adding the cinnamon sugar mixture) into the actual cheese cake because I misread the directions however, it still turned out REALLY good. I gave most of the squares to my neighbors since I knew I'd end up eating the whole 9X13 pan of them. They were extremely happy last night when I dropped them off. Mr. H. said: "Anytime you make cheesecake anything feel free to bring it on over to us". HA! 

Gingerbread Cheesecake Bites

Gingerbread Cheesecake Bites
Source: Pinterest


1 30 oz package Pillsbury Gingerbread Cookie Dough (refrigerated section) * I couldn't find it so I used the Betty Crocker mix)
4 oz cream cheese
2 cups powdered sugar
1 teaspoon vanilla
Cinnamon (optional)

*Set oven to 350
*Place paper liners in mini muffin pan.
*Roll 2 teaspoons of Gingerbread Dough into balls and place them into a mini muffin pan .
*Make a well or indentation in each ball to fill the cookies. I used my knuckle.

* Beat cream cheese, powdered sugar and vanilla to create the cream cheese filling.
*Place filling into a piping bag **I used a ziplock bag and snipped an corner off.

*Fill each with a teaspoon or so of cheesecake mixture.**Do not over fill the dough, when the cookie bakes it will rise.

*Bake at 350 degrees for 9 minutes, or until the cookie part comes out with a nearly clean toothpick, they will continue to bake a bit when the pan is out of the oven cooling down.

**option: I sprinkled cinnamon over the tops just as they came out of the oven. YUM!




There ya go! They are really good! Enjoy!

Ricotta Cheese Cookies

This much-loved cookie recipe is quick, easy, delicious, and pretty. You can't go wrong! I found this on Pinterest ! I love that website.

Makes about 100 if you scoop them small.


For the cookies:
1 cup butter, softened
2 cups granulated sugar
1 (15 ounce) container of ricotta cheese
3 teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking soda
4 cups all-purpose flour

For the glaze:
1 cup powdered sugar
milk (Didn't give an exact amount so just add and mix slowly)
sprinkles


*Preheat oven to 350 F.
*Mix all of the cookie ingredients well until the dough sticks together into a big ball. It will be sticky.

*Drop by teaspoon fulls on an ungreased cookie sheet.

*Bake 10 minutes (*I found that it took quite a bit longer 15-20 min.) or until the bottoms turn golden brown.
Let cool for 1 minute and then transfer to wire racks to cool completely.
*Remember they are suppose to be moist so don't freak out if it's soft in the center.

*In a small saucepan slowly stir milk into the powdered sugar until it creates a glaze thin enough to be spread over the cookies. Stir over low heat then spread over cooled cookies. *I didn't heat the milk. I just dumped it in after I pulled it out of the fridge*
*Quickly top with sprinkles.