If you want to justify eating cheesecake for breakfast, this crescent roll cheesecake recipe is for you.
If you want to justifycheesecakefor breakfast, we have just the recipe for you.
Our cheesecakecrescent rollsbake into easily sliceable triangles.
Credit: Micah A. Leal
Ingredients for Cheesecake Crescent Rolls
Canned crescent rolls come in to make assembling this cheesecake a breeze.
If you do bake it ahead, wrap and refrigerate, then serve chilled or at room temperature.
The baked cheesecake crescent rolls can also be wrapped and frozen for up to three months.
Thaw overnight in the refrigerator before serving.
Serve chilled, at room temperature, or lightly heated in a preheated oven or toaster oven.
cans crescent rolls
2(8 oz.)
Grease a 9- x- 13-inch baking pan with cooking spray; set aside.
Add sugar and mix until lightened, about 3 minutes.
Add eggs one at a time, waiting for the first to incorporate before adding the next.
Mix in lemon juice, vanilla, and salt.
Pour cream cheese filling on top of dough.
Carefully place rectangle on top of cream cheese mixture.
Allow to cool completely before dusting with powdered sugar and slicing along perforated lines in dough.
