Breakfast Cheesecake


  • 2 (8 ounce) packages refrigerated crescent rolls
  • 2 (8 ounce) packages cream cheese, softened
  • 1 egg, separated
  • 3/4 cup sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract



  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Press 1 package’s worth of crescent rolls, still connected, onto the bottom of a greased 9×12-inch baking dish.
  3. Combine cream cheese, egg yolk, sugar, lemon juice, and vanilla extract in a bowl; beat with an electric mixer until fluffy. Spread mixture on top of the crescent roll “crust” in the baking dish.
  4. Cover cream cheese filling with the second package of crescent roll dough and brush with egg white.
  5. Bake in the preheated oven until puffed up and golden, 25 to 35 minutes. Remove from oven and allow to cool.

Source :


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