Crescent Roll Breakfast Cheesecake


  • 16 ounces crescent rolls (2 tubes, 8 ounces each)
  • 16 ounces cream cheese (room temperature)
  • 3/4 cup granulated sugar
  • 1 large egg (separate white from yolk)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract


  • 1/2 cup powdered sugar


  • Preheat the oven to 375º Fahrenheit. Spray a 9×13 baking pan with cooking spray.
  • Open one can of crescent roll dough. Lay out the rolls on the bottom of the prepared pan. Press the seams together.
  • In a mixing bowl, use a hand mixer to cream the cream cheese until it is smooth.
  • Add in the sugar, egg yolk only, lemon juice and vanilla. Mix well.
  • Pour the cheesecake batter in the baking pan and spread it over the dough.
  • Lay out the 2nd can of crescent rolls on the counter. Press the seams together. Then pick up the sheet of dough and place it on top of the filling.
  • Use a fork to beat the egg white, then brush the egg white on top of the dough using a pastry brush.
  • Bake for 25 minutes.
  • Allow the cake to cool for about 10 minutes, then sprinkle powdered sugar over the top.
  • Once the cake is at room temperature, cover the cake with plastic wrap and store in the refrigerator.
  • Cut and serve as desired.

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