Breakfast Cheesecake

This easy breakfast cheesecake recipe uses refrigerated crescent yielding breakfast or dessert pastries. Dust with confectioners' sugar before serving.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 266 Calories

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 egg, separated
• 1 teaspoon lemon juice
• 2 (8 ounce) packages refrigerated crescent rolls
• 0.5 teaspoon vanilla extract
• 0.75 cup sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Press 1 package unseparated crescent rolls into bottom of a greased 9x12-inch baking dish.

Step 3

Beat cream cheese, sugar, egg yolk, lemon juice, and vanilla extract in a bowl with an electric mixer until fluffy; spread onto crescent roll "crust" in the baking dish.

Step 4

Cover cream cheese filling with remaining package unseparated crescent roll dough; brush with egg white.

Step 5

Bake in the preheated oven until puffed and golden, 25 to 35 minutes. Cool before cutting.