cheesecake squares

"Just because you don't live near a bakery doesn't mean you have to go without cheesecake." -Hedy Lamarr

My trustiest dessert recipe. I've been offered all sorts of bribes in exchange for these babies.

CHEESECAKE SQUARES

2 cans croissant rolls
2 boxes low fat cream cheese
1 cup granular splenda or sugar
2 eggs
2 tsp vanilla

Grease a 9 x 13 dish with olive oil or butter. Uncurl one roll of croissants. Stretch and pinch together four triangles to cover the bottom of the dish.

Microwave the 2 boxes of cream cheese for 1 minute or until soft. Add 3/4 cup of sugar/splenda, 2 eggs and 2 tsp vanilla. Stir until all lumps are gone. Pour the mixture into the dish, topping the croissants.

Uncurl the other roll of croissants and make a top layer just like the first. I usually do this on a cutting board and then transfer the pinched-together rectangle to the dish.

Mix the remaining 1/4 cup sugar/splenda with a liberal amount of cinnamon until it's light brown. Sprinkle the mixture over the top croissant layer - try to cover the entire surface.

Bake at 350 degrees for 12-14 minutes or until you can tell that the croissant parts are cooked. Refrigerate for a minimum of 3 hours before you slice. Serve chilled or at room temperature.

So that the squares' edges are lovely and clean, I typically cut a large rectangle inside the rectangular baking dish, leaving all of the jagged edges in the pan. Your honey will enjoy cleaning out the pan for you with a cup of coffee or a glass of milk. I cut the large rectangle into eighteen 2.5 x 2.5 inch squares.