Cheese cake on the grill with the help of a cast iron skillet
Ingredients
2 packs cream cheese
2 cans crescent rolls
Cinnamon
Sugar
Butter .
Soften cream cheese ahead of time and cream with one cup of sugar .
Line pan with parchment paper and lay crescent roll dough in bottom of pan covering all the bottom and up the side of the pan about an inch . Be sure to pinch seams together .
Next
Add cream cheese mixture evenly over dough and repeat with dough for top layer making sure to again pinch seams together and pinch top to bottom layer all around the outside edge, sealing the cream cheese inside.
Now brush the top with butter and sprinkle with cinnamon and sugar.
Now trim any excess parchment paper off and fold rest inside pan so it's not exposed to direct heat .
Next - tent the skillet with foil sprayed with cooking spray , seal the foil tightly on pan leaving air space on top for the cake to rise .
Bake at 325 -350 for 45 minutes , check with toothpick for doneness and continue to bake uncovered until top is nice and brown and tooth pick comes out clean . Total cook time 1 to 1 1/2 hours depending , your set up may vary . The most important thing is to really watch it after the 45 minute mark to not allow the bottom to burn .
Once it's done , cool for 30 minutes and remove from pan to cooling rack to cool out completely , slice serve and enjoy .
Prep time 15 minutes ( if cream cheese is softened )
Bake time 1 hr approx
Can make in Dutch oven , foil pan or any grill safe pan lined with parchment paper , fruit can be added as well as the use of flavored cream cheese , adjust cook time if adding fruit , it does take longer.
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Topic: Snake and Bake Cheesecake (Read 2502 times)
