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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Crescent Roll Cheesecake Recipe

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This recipe for Crescent Roll Cheesecake is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large pkgs of Cream Cheese
2 pkgs. of Pillsbury Crescent rolls

2/3 cup of sugar
1 tsp. lemon juice
1 tsp. vanilla
1 egg, separated
(pecans & cinamon for topping is optional)
Directions:
Directions:
Set oven to 350º

Beat softened cream cheese and sugar until it is mixed well. Then add egg yolk, lemon & vanilla.

Unroll the crescent rolls and put the two parts together so that it makes a rectangle. Place that on a cookie sheet.

Place cream cheese mixture on top

Unroll the second tube of crescent rolls, making a rectangle of the two parts and place it on top of the cream cheese mixture. Seal the top & bottom edges.

Mix one egg white and brush it on top.

Combine some sugar & cinamon and sprinkle it on top

Bake 25 minutes
Personal Notes:
Personal Notes:
Some people like the cinnamon/sugar topping. Others like choped pecans on top. Then again, some people (: like all of it on top.

Also, I like to bake the bottom part of the crescent rolls about 10 minutes before I place the cream cheese filling in it. That way, the bottom crust isn't so soft.

 

 

 

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