Best Cheesecake Crescent Rolls All Switched Up Recipes

CRESCENT CHEESECAKE ROLL-UPS

Steps:

• Line large plate with paper towels. In small bowl, mix 2 tablespoons sugar and 1 tablespoon ground cinnamon. Set aside.
• In small bowl using handheld blender or mixer, beat 1 package (8 oz) cream cheese, softened, until creamy. Add 1/4 cup sugar and 1 teaspoon vanilla; blend until well combined. Set aside.
• Lightly flour flat work surface. Unroll 2 cans (8 oz each) Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet on surface. Slightly roll out each sheet of dough until about 1/2 inch longer. Cut each sheet into 6 squares to make a total of 12 squares.
• Place about 1 tablespoon cream cheese filling in center of each square; spread crosswise to form long line of filling. For each roll-up, roll side closest to you up over filling then roll to opposite side while slightly pulling edges to make roll longer. Use pizza cutter or sharp knife to cut off ragged edges of roll-ups. Pinch seam into dough to secure filling in roll-up.
• In skillet, heat canola oil to 325°F. Carefully place roll-ups in hot oil; fry on one side 30 to 60 seconds. Turn roll-ups; fry until golden brown. Remove from oil; place on paper towel-lined plate.
• Immediately sprinkle with cinnamon-sugar mixture. Place roll-ups on cooling rack or another plate; cool about 10 minutes before serving.

BREAKFAST CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Press 1 package's worth of crescent rolls, still connected, onto the bottom of a greased 9x12-inch baking dish.
• Combine cream cheese, egg yolk, sugar, lemon juice, and vanilla extract in a bowl; beat with an electric mixer until fluffy. Spread mixture on top of the crescent roll "crust" in the baking dish.
• Cover cream cheese filling with the second package of crescent roll dough and brush with egg white.
• Bake in the preheated oven until puffed up and golden, 25 to 35 minutes. Remove from oven and allow to cool.

CREAMY CRESCENT ROLL CHEESECAKE

Steps:

• Beat cream cheese, sour cream, sugar and vanilla until smooth.
• Add eggs one at a time, beating thoroughly after each addition.
• Line a 9X13 pan with the crescent rolls.
• Pinch dough together to seal seams.
• Pour in filling and sprinkle with cinnamon.
• Bake at 350° for 35 minutes.

CHEESECAKE CRESCENT ROLLS (ALL SWITCHED UP)

Steps:

• 1. preheat oven to 350 deg. Grease a 13 X 9-inch baking pan. this will bake for 35 to 40 minutes
• 2. Lay 1 pack of crescent rolls in the pan and pinch the openings together sprinkle with a tsp or so of sugar if you like. I found this step to be a waist of time. I want to mention here I found extra large crescent rolls and used them. yes it covered the pan so easy top and bottom with one extra, I feel there was to much bread on the outer pieces but the middle was ok husband liked it.
• 3. Beat cream cheese, sugar, vanilla & egg and zest. Spread mix over rolls evenly lay the 2nd pack of rolls on top of cheese, I then brushed this with a bit of melted butter, some will use an egg white some will then sprinkle this with sugar I did not.
• 4. Glaze: In a small pan add corn starch and sugar,water, juice mix to combine then bring just to a boil on med heat, stir constantly cook until clear and thickened lightly.
• 5. beat egg yolk in a small bowl with fork until blended stir in 2 tbs approx of the hot cornstarch mixture, return this egg mixture to remaining mixture in saucepan stir until blended cook one min or until thickened stirring constantly cool slightly drizzle, spread, slather over still warm cake.
• 6. Note this glaze actually called for 2 tsp of lemon juice I found it needed more so after it was done I added what I had left so it ended up being about 2 or more tbls. it could have handled more.