Ingredients
- 1/4 cup of sugar
- 3 tablespoons of cinnamon sugar
- 2 blocks of cream cheese (8 ounces each), softened
- 1/2 cup of sweetened condensed milk, plus extra for serving
- 1/2 cup of sour cream
- 3 eggs
- 2 tablespoons of vanilla extract
- Nonstick cooking spray
- 2 cans of croissant dough (8 ounces each)
- Diced strawberries, for garnish
- Caramel sauce, for garnish
Preparation
Preheat your oven to 350°F (175°C).
In a small bowl, mix the sugar and cinnamon sugar together, then set aside.
In a medium bowl, combine the softened cream cheese, 1/2 cup of sweetened condensed milk, sour cream, eggs, and vanilla extract. Whisk everything together until smooth.
Spray a medium-sized baking dish with nonstick cooking spray, and evenly spread half of the sugar-cinnamon mixture to coat the bottom.
Roll out one can of croissant dough and press it into the bottom of the baking dish, crimping any seams together.
Pour the cheesecake filling over the dough, ensuring an even layer.
Roll out the second can of croissant dough, and carefully place it over the filling, crimping any remaining seams. This will be the top crust.
Spray the top crust with additional cooking spray and sprinkle the remaining sugar-cinnamon mixture over it.
Bake in the preheated oven for approximately 30 minutes. Allow the cheesecake to cool completely before placing it in the refrigerator to set for at least 2 hours.
Once chilled, decorate the cheesecake with diced strawberries, and drizzle the top with extra sweetened condensed milk and caramel sauce. Enjoy!