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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Breakfast Cheesecake Recipe

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This recipe for Breakfast Cheesecake is from God's Cooks: Sharing Our Blessings - Volume 2, 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 - 8 oz. cans crescent roll dough
2 - 8 oz. pkgs. cream cheese
1 1/3 c. sugar, divided
1 lg. egg, separated
1 tsp. vanilla
1 tsp. almond extract
1/2 c. chopped nuts
Directions:
Directions:
Spread one can crescent roll dough in a 9 x13 inch pan, pressing the perforations together to seal. Combine the cream cheese, 1 c. sugar, egg yoke, vanilla and almond extract. Spread on top of the rolls. Lay second can of crescent roll dough on top of cheese mixture. Beat egg white and brush on top. Mix 1/3 c. sugar and nuts together and sprinkle on top. Bake at 350ºF for 30 minutes.

 

 

 

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