CRESCENT CHEESE CAKE What everyone wanted! Thanks Bridget!!! PREHEATED OVEN: 375 DEGREES FOR 20 – 25 MINUTES 2 pkgs. (rolls) 8oz. Pillsbury Crescent Dinner Rolls 2 pkgs. 8oz. Philadelphia Cream Cheese (softened) ¾ cups sugar 1 egg yolk (save the white) ½ tsp. vanilla 1 tsp. lemon juice Spray a 13”x 9” pan w/Pam Cooking Spray Mix cream cheese, sugar, egg yolk, vanilla and lemon juice with hand mixer until creamy smooth. Put 1 pkg. crescent rolls on bottom of pan and shape to pan. Knead the rolls together so they look like one piece. (Hint: I usually leave crescent rolls in refrigerator until I’m ready to use each one. They’re easier to shape when cold.) Pour filling in pan evenly. Shape second roll of crescent dough on a piece of wax paper to the approximate size of the pan. (TIP: Sprinkle a little flour on wax paper so dough will peel off easier.) Flip over and lay dough on top of filling, then slowly peel off wax paper. Whip the egg white and brush on top layer of crescent dough. Then, bake. Top layer should be a golden brown when done. Let cool 1 hour, then refrigerate. Do NOT put a lid or cover the pan in refrigerator. Crescent dough will get soggy. Cheese cake is easily sliced when real cold. Slice into bite size pieces (1”x1” for approx. 40 squares). Dust with sifted powdered sugar after slicing. You can serve it in the pan, or transfer it to a serving platter. I recommend making the cake the night before you need it. If you only have 4 – 6 hours, after it cools one hour put it in the freezer for about 2 – 3 hours so it can be cut. Enjoy. Favorite Recipe from "Fill the House" last Sunday.
Posted on: Thu, 22 Aug 2013 23:27:42 +0000
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