CHEESECAKE CRESCENT ROLLS (ALL SWITCHED UP)
We all have seen this on the net. I wanted to cut back on the sugar & fat, so I tried it was less of both and kicked it up with lemon. My husband and neighbors really liked it they compared it to if a cheesecake and cobbler had a baby. you can changed the topping up of course but do not be afraid of the glaze I made it was so...
Provided by JM Avallone
Categories Other Desserts
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. preheat oven to 350 deg. Grease a 13 X 9-inch baking pan. this will bake for 35 to 40 minutes
- 2. Lay 1 pack of crescent rolls in the pan and pinch the openings together sprinkle with a tsp or so of sugar if you like. I found this step to be a waist of time. I want to mention here I found extra large crescent rolls and used them. yes it covered the pan so easy top and bottom with one extra, I feel there was to much bread on the outer pieces but the middle was ok husband liked it.
- 3. Beat cream cheese, sugar, vanilla & egg and zest. Spread mix over rolls evenly lay the 2nd pack of rolls on top of cheese, I then brushed this with a bit of melted butter, some will use an egg white some will then sprinkle this with sugar I did not.
- 4. Glaze: In a small pan add corn starch and sugar,water, juice mix to combine then bring just to a boil on med heat, stir constantly cook until clear and thickened lightly.
- 5. beat egg yolk in a small bowl with fork until blended stir in 2 tbs approx of the hot cornstarch mixture, return this egg mixture to remaining mixture in saucepan stir until blended cook one min or until thickened stirring constantly cool slightly drizzle, spread, slather over still warm cake.
- 6. Note this glaze actually called for 2 tsp of lemon juice I found it needed more so after it was done I added what I had left so it ended up being about 2 or more tbls. it could have handled more.
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Hoodie Hope
[email protected]These rolls are a bit time-consuming to make, but they're worth the effort. They're so delicious!
Topaz San Felipe
[email protected]I love that this recipe uses crescent rolls. It makes it so easy to make a delicious cheesecake dessert.
Mazhar cheema
[email protected]These rolls are perfect for a quick and easy dessert. They're also great for parties and potlucks.
Racine Foster
[email protected]I made these rolls for a bake sale, and they sold out in minutes! Everyone loved them.
Shuvo Biswas
[email protected]These rolls were a bit too rich for me, but my husband loved them. He said they were the best cheesecake he's ever had.
V Ajay
[email protected]Not a fan. The cheesecake filling was too sweet for my taste, and the crescent roll crust was dry.
Fadi Kamal
[email protected]Absolutely divine! The cheesecake filling is creamy and smooth, and the crescent roll crust is flaky and buttery.
Jyoti Yadav
[email protected]I've made these rolls several times now, and they're always a crowd-pleaser. They're so easy to make, and they taste amazing.
miheb ghabi
[email protected]These were a hit at my party! Everyone raved about how delicious they were.
Hal Bowman
[email protected]Unbelievable! I'm not much of a cook, but these cheesecake crescent rolls came out perfectly. My family loved them!