The Pioneer Woman Tasty Kitchen
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Elephant Ear Cheesecake

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Even better than Elephant Ears at carnivals, this dessert features cinnamon and sugar covered crescent rolls with a sweet, almond flavored creamy center. You will love these!

Ingredients

  • 2 packages (8 Oz. Size) Crescent Rolls
  • 16 ounces, weight Cream Cheese, Softened
  • 1 cup Sugar
  • ½ teaspoons Almond Extract
  • ½ teaspoons Vanilla
  • 2 Tablespoons Cinnamon
  • 2 Tablespoons Sugar

Preparation

Preheat oven to 350 degrees (F).

Place one tube of the crescent rolls in the bottom of a (9X13) cake pan. Seal the seams, but do not work the dough up the sides.

Whip together the cream cheese, 1 cup of sugar, almond extract, and vanilla extract. Spread over the crescent dough in the pan. Place the other tube of crescent rolls on top of the cream cheese mixture.

Mix the 2 tablespoons of sugar with the 2 tablespoons of cinnamon and sprinkle on the top. Bake for 25 minutes.

Allow to cool for at least 20 minutes, then cut into squares. Refrigerate any pieces that are left and reheat in the microwave before serving.

2 Comments

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Avatar of kellis11

kellis11 on 11.12.2010

this looks great! I make “king cakes” like this near Mardi Gras season down here in Mississippi — same way, just form a circle and add your favorite pie filling on top of the cream cheese (my fav is lemon)!

Avatar of Twinks

Twinks on 11.6.2010

YUM!

2 Reviews

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Avatar of slm82

slm82 on 1.1.2012

This was delicious, quick and easy to put together and was a huge hit! The topping was a bit thick in spots, so the melted butter on top might add in absorbing some of the cinnamon sugar mixture…I think I’ll try it that way next time too!

Avatar of karabakes

karabakes on 2.5.2011

Very good and easy! I think the only change I’ll make next time is spreading melted butter on the crescents.

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