Best Cheesecake Rolls Recipes

STRAWBERRY CHEESECAKE CRESCENT ROLLS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (175˚C).
• In a large bowl, combine softened cream cheese, sugar, and vanilla extract until well-incorporated.
• Gently fold half of the strawberries into the mixture.
• Open the crescent rolls and separate into individual triangles.
• Drop one tablespoon of the mixture onto the wide end of the triangle and roll, starting at the wide edge.
• Place on a baking sheet that has been lined with parchment paper. Bake for 13 minutes or until golden brown (times and temperatures may vary based on oven).
• To make a strawberry glaze, mash the rest of the strawberries and powdered sugar. Continue mashing until all of the sugar has dissolved.
• Drizzle glaze over crescent roll and sprinkle powdered sugar on top.
• Enjoy!

BLUEBERRY CHEESECAKE CRESCENT ROLLS

Steps:

• Unroll crescent dough; separate into 8 triangles on a baking sheet lined with parchment paper.
• In a small mixing bowl, combine cream cheese, 2 Tbsp. sugar, and 1 teaspoons vanilla. Mix until smooth.
• Fold in blueberries.
• Fill each crescent triangle with approximately ¼ cup filling. My note: (you may want to measure out 8 servings of this mixture in a separate dish so you don't run out. If needed add extra blueberries to make 8 separate fillings for the rolls).
• Fill each crescent triangle with approximately ¼ cup filling.
• Tuck edges to seal. My note: Gently form them into rectangles.
• In a separate bowl, combine flour, 2 Tbsp. butter, and 2 Tbsp. sugar. Mix until crumbly.
• Divide evenly among crescent rolls and sprinkle on top of each roll.
• Bake at 375 degrees for 12-15 minutes or until light golden brown. Check the bottoms at 9 minutes and watch carefully.

CHEESECAKE EGG ROLLS

Steps:

• Mix cream cheese and sugar in a bowl until smooth. Stir in vanilla extract. Thin filling with a little milk if it appears too thick; it should be the consistency of jelly.
• Lay out 1 egg roll on a flat work surface. Add about 2 tablespoons of the cream cheese filling down the middle. Sprinkle a few chocolate chips on top. Brush edges of the wrapper with water. Fold in sides and roll up, pressing in edges to seal. Place seam side-down on a plate. Repeat with remaining wrappers, filling, and chocolate chips.
• Heat oil in a deep saucepan over medium heat. Fry egg rolls in batches until golden brown, 1 to 2 minutes per side. Drain on paper towels.

ORANGE CHEESECAKE BREAKFAST ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, sugar, eggs, butter, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , In a small bowl, beat cream cheese, sugar, orange juice concentrate and vanilla until smooth. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll 1 portion into an 18x7-in. rectangle. Spread half the filling to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place cut side down in a greased 13x9-in. baking pan. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350°. Bake rolls for 25-30 minutes or until golden brown. Combine confectioners' sugar, orange juice and zest; drizzle over warm rolls. Refrigerate leftovers.

CHEESECAKE CRESCENT ROLLS RECIPE - (4/5)

Steps:

• Preheat oven to 350°F. Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9" x 13" baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. Bake for 20 to 30 minutes in 350°F oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.

COPYCAT CHEESECAKE FACTORY'S AVOCADO EGG ROLLS

Steps:

• Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
• Stir until tamarind is dissolved.
• In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
• Pour mixture into a bowl and stir in oil.
• Refrigerate until ready to use.
• Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
• Distribute filling evenly onto center of each egg roll wrapper.
• Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
• Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.
• Repeat with remaining wrappers.
• Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
• Drain on brown paper bags.
• Slice egg rolls diagonally across middle and serve with prepared dipping sauce!
• ENJOY!

THE CHEESECAKE FACTORY® AVOCADO EGG ROLLS

Steps:

• Combine avocado, sun-dried tomatoes, red onion, cilantro, and salt in a bowl; mix gently to avoid mashing the avocado.
• Position egg roll wrappers on a flat work surface so that 1 corner is pointing toward you. Place 1/3 of the avocado mixture 1 inch from the bottom corner and sides of each wrapper; wrap up halfway. Brush the exposed corners and edges of the wrappers with beaten egg; roll up completely. Press down lightly on rolls to ensure they are sealed.
• Heat oil in a deep-fryer or large saucepan over medium heat. Fry egg rolls until golden brown, 3 to 4 minutes. Drain on paper towels.

CHEESECAKE ROLLS

Steps:

• Preheat oven to 350°. On a lightly floured surface, separate biscuits and flatten each to a 5-in. circle. In a small bowl, combine cream cheese and honey; gently fold in blueberries. Place 2 tablespoons mixture in center of each circle. Bring edges of dough together above filling; twist and pinch to seal., Place on parchment-lined baking sheets, seam side down. Brush with butter; sprinkle with granulated sugar., Bake until golden brown, 18-21 minutes. Remove from pans to wire racks to cool for 10 minutes. Meanwhile, whisk together confectioners' sugar, milk and lemon juice; brush over rolls. Cool completely. Refrigerate until chilled, if desired. Sprinkle with additional confectioners' sugar. Refrigerate leftovers.

CHEESECAKE STUFFED CINNAMON ROLLS

Steps:

• 1. Preheat oven to 350 F
• 2. Unroll a tube of cinnamon roll dough and use a rolling pin to flatten it out to roughly the size of a 9" x 9" baking dish. Place a sheet of parchment paper on the bottom of the baking dish, then place the flattened dough on top. You may need to use your fingers to spread it out further.
• 3. Combine cream cheese, egg, sugar, and cinnamon in a mixing bowl, whipping until light and fluffy, then spread mixture on top of cinnamon roll dough.
• 4. Open the second tube of cinnamon roll dough. Cut each cinnamon roll in half width-wise, creating shorter, squatter rolls. Place on top of the cheesecake spread, so rolls are touching one another. Bake for 25 to 27 minutes, or until rolls are lightly golden.
• 5. Drizzle with frosting from cinnamon roll packages, if desired. Let rest 10 to 15 minutes before cutting into bars.

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.

LEMON CHEESECAKE CRESCENT ROLLS RECIPE - (4.3/5)

Steps:

• In a medium mixing bowl, combine cream cheese, granulated sugar, lemon extract, and lemon zest. Beat on medium-high speed until mixture comes together. Unroll crescent roll dough into triangles; spoon cream cheese filling onto wider end of each triangle. Gently roll the dough, starting with the wider end and tucking the corners, into crescent shapes. Place 2 inches apart on a lightly greased or parchment -lined baking sheet. Bake at 375°F for 12 to 14 minutes or until golden brown. Let rolls cool on a wire rack. Once cool, prepare glaze by combining all ingredients until smooth. Drizzle glaze evenly over rolls.

CHEESECAKE CRESCENT ROLLS

Steps:

• 1. Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half).
• 2. Combine softened cream cheese, 1 cup sugar, and vanilla.
• 3. Spread over crescent roll layer.
• 4. Unroll and layer remaining crescent rolls over cream cheese layer.
• 5. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar.
• 6. Bake for 20-30 minutes in 350F oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.

CHEESECAKE ROLLS

Steps:

• 1. Lightly spray a 9x13 baking dish.
• 2. Unroll & spread ONE CAN crescent rolls on the bottom of dish.
• 3. Combine softened cream cheese, sugar, & vanilla; spread over crescent roll layer.
• 4. Unroll and layer remaining crescent rolls over cream cheese layer.
• 5. Spread melted butter over top of crescent rolls; sprinkle with cinnamon sugar.
• 6. Bake for 20-30 minutes in 350 degree oven until slightly browned.
• 7. Let cool, slice, & enjoy!

EASY BLUEBERRY CHEESECAKE ROLLS

Steps:

• Heat oven to 350°F.
• Mix cream cheese and 1/2 cup sugar until blended.
• Unroll 1 can crescent dough onto work surface; firmly press perforations and seams together to form 12x4-inch rectangle. Spread with half the cream cheese mixture; sprinkle with half the blueberries. Roll up, starting at one short end; cut into 6 slices. Arrange, cut sides up, in half of 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining dough, cream cheese mixture and blueberries.
• Bake 30 min. or until golden brown. Cool 5 min.
• Mix remaining sugar and milk until blended; drizzle over warm rolls.