By Doug Scheiding
This sweet and smoky take on a Latin American classic by Doug Scheiding is a must try. We guarantee that this cinnamon flavored dessert will wow family and friends.
Prep Time
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.2 Tablespoon | butter, softened |
24 Ounce | cream cheese |
1 1/2 Cup | sugar |
2 Tablespoon | vanilla |
2 | Butter Flake Crescent Rolls, Tube |
1/2 Cup | butter, melted |
As Needed | ground cinnamon |
1
Coat a 9”x 13” baking dish with 2 Tbsp softened butter and set aside.
2
When ready to cook, start the Traeger according to grill instructions. Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
3
In a mixer, combine the 24 oz of cream cheese, 1-1.5 cups of sugar and 2 tsp of vanilla. Mix for 60-90 seconds on high with paddle attachment.
4
Take crescents out of the refrigerator. Open one can and place into the buttered 9” x 13” rectangular metal pan or pyrex. Make sure to fill in the gaps in this bottom layer of crescents.
5
Put the cream cheese mixture on the top of the crescent layer using a spatula to make it level.
6
Pour 1/2 cup of melted butter on the top of the last layer of crescent. Start on sides first then middle.
7
Then sprinkle 1/4 cup to 1/2 cup of sugar over the entire pan followed by an even light dusting of cinnamon.
8
Place pan directly on the grill grate and bake for 40-50 minutes until top is brown and starting to get crusty. Remove from grill and let cool 5-10 minutes. This allows the cheesecake to set which makes portioning easier.
350 ˚F / 177 ˚C
00:50
9
This can be served warm or cold as it is good either way. Enjoy!
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