Description
A delightful dessert combining the creaminess of cheesecake with flaky crescent rolls, perfect for gatherings and brunches.
Ingredients
Scale
- 2 cans crescent rolls
- 16 oz cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 piece egg
- 1/2 cup powdered sugar (for lemon drizzle)
- 1 tablespoon lemon juice (for lemon drizzle)
Instructions
- Preheat your oven to 350°F (175°C).
- Let cream cheese soften at room temperature.
- Unroll the crescent rolls and lay them flat.
- In a mixing bowl, beat cream cheese, sugar, vanilla extract, and egg until smooth and creamy.
- Grease a 9×13-inch baking dish.
- Place one can of crescent rolls at the bottom of the baking dish and press the seams together.
- Spread the cream cheese mixture evenly over the crescent roll layer.
- Unroll the second can of crescent rolls and place them on top, pressing the seams together.
- Bake for 30-35 minutes until golden brown.
- Cool for a few minutes before preparing the lemon drizzle.
- Mix powdered sugar with lemon juice until smooth and drizzle over the cooled casserole.
- Cut into squares and serve warm or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg