Cheatin' Cheesecake

We just came back from California not too long ago, we were visiting Nathan's parents, and we had a wonderful time. As much as the beautiful city of San Francisco has a plethora of glorious food options, we actually took real enjoyment eating in.

I think it is safe to say all of us English's love to cook and be in the kitchen.  Dad English is an amazing cook, and it was a delight to sit at his table and partake in his creations. With his spectacular wine selection, he would pair it with an incredible meal and we would feast like kings.

No different with mom English. She really spoiled me with wonderful tastes and smells, and she even made one of my favorite Carrabba's go to-Chicken Marsala!! So needless to say, as much as I love to work in my own kitchen, I absolutely appreciate the opportunity to sit in someone elses.

So, one of those evenings, Dad English made a mouthwatering steak dinner, complete with caramelized onions, mashed sweet potatoes, and mom made a crisp Caesar salad.  We opened a 100 dollar bottle of wine that Nathan actually was gifted with on one of his photography adventures and we all felt like we were in a 5 star restaurant in New York. (or something like that.)

Dessert was my department this time. I am not used to million dollar wine bottles and fancy cut meats, so my contribution was a humble cheesecake wannabe that turned out to be a perfect ending to the meal.

This is a trick I like to pull out when I don't have the time to slave over a cheesecake wrapped up in tinfoil and to be left in a warm oven for who knows how long. NO. I am simple and easy, and I like to make simple and easy. This buttery pastry cheesecakey goodness melts in your mouth, smells wonderful while its baking, and gives the illusion of a rich cheesecake feeling, but is really just a few simple ingredients thrown together and out comes something beautiful.

Dad opened yet, another bottle of wine, this time, a sweet white dessert wine, and it paired with my dessert, well. it was divine.

So without further ado, Ill explain the details.

you'll need:
2 croissant roll packages
2 8 oz block of cream cheese
1 cup granulated sugar
1 capful vanilla
3/4 granulated cup sugar (i separate these for a reason)
1 tsp cinnamon
1/2 stick of butter (4 tablespoons)

Preheat oven to 350 degrees.

whip up cream cheese, 1 cup of sugar, and vanilla until nice and smooth. (can stir with spoon, but mixer is quick and efficient.)

In 9x13 glass dish, lay down one package of croissant rolls, making sure all lines are sealed.
Pour over cream cheese mixture on dough, and spread to all 4 corners.
Top with second crossiant roll layer.

In separate bowl, melt butter and then mix cinnamon and sugar before adding to butter bowl.
whisk, then pour gently over top layer until its all coated.

Bake at 350 degrees for 30 minutes. Let cool before cutting. (although it may be served at room temp f you wish-still tastes great-if you wanted to make it ahead of time..)

enjoy.