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Crescent Roll Cheesecake Recipe

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This recipe for Crescent Roll Cheesecake, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna OConnor
Added: Thursday, November 20, 2008


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)

Set oven to 350

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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