Ingredients
1 (8 ounce) package cream cheese, softened
12 cup sugar
1 tablespoon flour
1 egg
1 (10 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits
1 12 teaspoons sugar
14 teaspoon cinnamon
Method
Sources
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Entry-level electric burr grinder — 40 grind settings, pour over to French press
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Precision burr grinder — consistent grind, quiet, portable
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Heat oven to 350. Beat cream cheese, 1/2 cup sugar, flour and egg until smooth. Separate dough into 10 biscuits; place in an ungreased 8 or 9-inch round cake pan; press over bottom and 1 inch up sides to form a crust-lined pan. Pour cream cheese mixture into the pan. Blend 1 1/2 teaspoons sugar and cinnamon; sprinkle over cream cheese mixture. Bake for 24-30 minutes or until filling is set and edges of crust are deep golden brown. Cool 20 minutes. Serve warm or cool; store in the fridge.