Super-easy Crescent Roll Cheesecake

Lemon Cheesecake Crescent Roll Bars

This might be my quickest dessert offering next to Crazy Cake. I made this all the time with my mom, and eventually it was my responsibility to bake this for the big family dinners. This cheesecake cuts into squares and travels well which means… easy to bring to potluck meals! (I can’t believe how long it’s been since I’ve actually baked this. Maybe 15 years??)

Here’s the breakdown.

2 packages of refrigerated crescent rolls
2 (8 oz.) packages of cream cheese (softened)
3/4 cup sugar
1 large egg
Juice and zest from one lemon
1/2 teaspoon vanilla extract or paste
Egg white (optional)
Powdered sugar (optional)

Preheat oven to 375 degrees. Lightly grease a 9″ x 13″ baking pan. Open one package of crescent rolls, unroll dough leaving it in its rectangular shape. Place the dough on the bottom of baking pan and pat in place, stretching out gently to make into the bottom crust. Set aside.

In a large bowl, combine the cream cheese, sugar, egg, lemon juice, zest and vanilla. Use a hand or stand mixer to blend the ingredients until smooth, then beat on high for two minutes. Spread this mixture on the crust.

Open the remaining package of dough, and in the same manner as the bottom crust, place the dough on top of the cheesecake mixture. At this point, you could beat an egg white and brush on top of the dough. Bake 20-30 minutes, until top is golden brown, and toothpick placed in center comes out clean. Let cool completely. Sift powdered sugar over the cheesecake before serving.

This yields (24) 2″ squares.

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