"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Breakfast Cheesecake Recipe

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This recipe for Breakfast Cheesecake, by , is from The Baptist Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diana Gunter
Added: Tuesday, February 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cans crescent rolls
2 - 8 oz. cream cheese
1/2 cup sugar
1 egg yolk
1 tsp. vanilla

Directions:
Directions:
Cream together cream cheese, sugar, egg yolk, and vanilla. Spread 1 can crescent rolls in 9 x 13 greased pan. Pinch seams together. Pour filling over crescent rolls. Carefully place 2nd can crescent rolls over mixture. Pinch seams and edges together. Whisk egg white and brush on top of crescent roll and sprinkle with sugar.
Bake at 350 for 30 minutes.
Cool before cutting.

 

 

 

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