Weekend cooking

I'm always working on something in the kitchen most weekends. Today, I sauteed some vegetables (zucchini, mushrooms, Vidalia onion, garlic and my first homegrown, ripe Yellow Boy tomato) and baked a cake.

This is one of my favorite recipes for cheesecake. It is also sometimes called "old fashioned" or "crescent roll" cheesecake, which is what we call it at our house.

Crescent Roll Cheesecake

9x13 pan needed

1-2 packages crescent rolls (I used two because I like more crust on my cheesecake and I manipulate it)
3-8oz. packages cream cheese (I use Neufchatel for lower fat content)
1 cup (8 oz.) sour cream
1 1/3 cup sugar
2 teaspoons vanilla
5 eggs

Press crescent rolls into 9x13 pan. Mix cream cheese and sour cream until smooth. Add sugar and vanilla; mix well.

Add eggs in one at a time and mix well. Pour mixture over crescent rolls.

Bake at 350 degrees for 35-40 minutes. Sprinkle with cinnamon. Cool completely and enjoy plain or topped with your favorite fruits. Keep refrigerated.