Description
Treat yourself to these delightful Cheesecake Crescent Rolls. Combining the creamy richness of cheesecake with the flaky, buttery texture of crescent rolls, this easy-to-make dessert is perfect for breakfast, brunch, or a special treat anytime. The blend of cream cheese, sour cream, and a hint of lemon creates a perfectly balanced sweetness that’s irresistible.
Ingredients
2 cans (8 oz. each) crescent roll dough
16 oz. cream cheese, softened
1/4 cup sour cream
1 cup granulated sugar
2 large eggs
1 tbsp lemon juice
1 tsp vanilla extract
1/4 tsp kosher salt
1/4 cup all-purpose flour
Powdered sugar for dusting
Instructions
Preheat oven to 350°F and grease a 9×13-inch baking pan.
Beat cream cheese and sour cream until smooth. Add sugar and mix until fluffy.
Add eggs one at a time, then mix in lemon juice, vanilla, salt, and flour.
Unroll one can of dough and press into the bottom of the pan.
Spread cheesecake filling over the dough, then top with the second can of dough.
Notes
puff pastry can be a substitute.
How do I store leftovers? Refrigerate in an airtight container for up to 3 days.