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Cheesecake Recipe

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This recipe for Cheesecake, by , is from Jesse Bitterman's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Deckelmann Fogerty
Added: Tuesday, August 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 packages of Pillsbury crescent rolls
2 packages of cream cheese (8 oz.)
1 egg yolk (save white)
3/4 c. sugar
1 tsp. vanilla

Directions:
Directions:
Mix cream cheese, yolk, sugar and vanilla together. Use 1 package of rolls for top and one for bottom. Press 1 package on bottom of pan, closing perforations and stretching to fit, then roll it up and save for top. Press other package for bottom, put in cheese mixture and top with rolled crescent rolls. Brush top with egg white and a little water. Unroll before putting on top. Bake in a 9x13 pan in a 375 oven until golden. After cooled, cut and sprinkle with powdered sugar. Does not need refrigeration.

Number Of Servings:
Number Of Servings:
1 cake
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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