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Crescent Roll Cheesecake Recipe

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This recipe for Crescent Roll Cheesecake, by , is from The Dworak Family Digs, 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!

Contributor:  
Contributor:  
Patti Dworak

Category:
Category:

Ingredients:  
Ingredients:  
2 8 oz. pkg. refrigerated crescent rolls
2 8 oz. pkg. cream cheese, softened
1 egg yolk
1 cup sugar
1 tsp. vanilla
1 egg white
1/2 cup chopped nuts
1/4 cup sugar
1 can raspberry filling, optional

Directions:
Directions:
Pat one package of crescent roll into the bottom of an ungreased 13 x. 9 pan. In a mixing bowl, beat the cream cheese, egg yolk, the 1 cup sugar and vanilla with electric mixer until combined. Spread evenly over crust. If desired, spoon raspberry filling over cream cheese layer. On a lightly floured surface, roll out second package of rolls to form a 13 x 9 pan. Place on top of cheese mixture. For topping: in a small bowl, beat the egg white until foamy, spread over top crust. Stir together nuts and the 1/4 cup sugar. Sprinkle over top Bake in a 325 degree oven for 30-35 minutes or until golden. Cool on a wire rack. Cover and chill until served.

 

 

 

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