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Poor Farmer's Cheesecake
September 22, 2008
4:53 pm

I have to give my Sister in Law credit for this one.  We call it Poor Farmer's Cheesecake.  It's so simple & easy, but trust me, everyone will want the recipe.  Take it to a banquet or church, it's a great way to meet people.  I first made this about 13 years ago for our coaches one day for lunch.  Now coaches come and go, but when they show back at up at whatever school I'm at, they always ask about the cream cheese bars.  Even their wives have called me for the recipe. 

Poor Farmer's Cheesecake

Preheat oven to 350 degrees.  Use a 13 x 9 loaf pan.

2 – 8 Roll packages of Cresent Rolls

2 – 8 oz. packages of Cream Cheese, softened

1 Cup Sugar

1 egg, separated

1 teaspoon Vanilla

1/2 cup brown sugar

2 teaspoons Cinnamon

1/2 chopped nuts (I use pecans)

In the 13 x 9 pan lay one package of the crescent rolls flat (just unroll them)

In a mixing bowl, mix the cream cheese, sugar, egg yolk (save the white), and vanilla, until well blended.

Pour this mixture over the crescent rolls in the pan.

Lay the second package of crescent rolls over this mixture. 

Beat the egg white and spread it over the top of the crescent roll.

Combine the brown sugar & cinnamon and sprinkle it over the top of the crescent roll. 

Sprinkle the nuts over top of this.

Bake at 350 degrees for 30 minutes.  Allow to cool and cut.  Must be refridgerated for storing. 

You'll want to make sure to cut them, if you don't and leave it up to the guys to cut, they won't share, and will eat it all up.  Trust me.  I've been known to use this recipe to my advantage, to get something I want or need done, to say I may have made a mistake.  You know the routine.  Hubby says “Better than Sex Cake” has nothing on this.


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