Churro Cheesecake Bombs:

Ingredients:

• 2 cans crescent roll dough
• 2 (8 ounce) packages cream cheese
• 1 egg
• 1 cup granulated sugar, divided
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1 heaping tablespoon cinnamon

Directions:

Preheat oven to 375 degrees.

Place cream cheese, egg, 1/2 cup sugar, vanilla and lemon juice in a stand mixer and beat on medium speed until light and fluffy (about 2-3 minutes), making sure to scrape the bowl at least twice (gotta get those cream cheese clumps incorporated!)

Unroll crescent dough and divide into triangles. Place a rounded tablespoon full of the cream cheese mixture on the wide part of the crescent roll, fold over, seal all edges, forming a "ball" shape, then fold the thin end of the crescent dough over the top of your bomb. Place on your baking sheet and repeat with remaining crescent rolls.

Allow bombs to cool slightly, then combine cinnamon and remaining sugar in a shallow dish and roll each bomb in the cinnamon sugar to coat.

Bake in preheated oven for 14-16 minutes, or until golden brown.

Makes 16 Bombs.