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Welcome to the delightful world of desserts, where indulgence meets simplicity with our Creamy Crescent Rolls Cheesecake Delight. This recipe is a true fusion of textures and flavors, merging the buttery, flaky goodness of crescent rolls with a rich and creamy cheesecake filling. The result is a dessert that captivates the senses, making it an ideal choice for gatherings, special occasions, or simply a sweet treat to brighten your day.

Crescent Rolls Cheesecake

Indulge in the Creamy Crescent Rolls Cheesecake Delight, a delectable dessert that combines buttery crescent roll dough with a creamy cheesecake filling. This easy-to-make treat offers a flaky crust enhanced with cinnamon-sugar, delivering a perfect crunch. Whether topped with fresh berries, a fruit compote, or a drizzle of chocolate, this dessert is designed to impress at any gathering. Follow our step-by-step guide to create a stunning and delicious cheesecake that everyone will love.
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Ingredients
  

For the crust:

2 cans of crescent roll dough

1/4 cup granulated sugar

1 teaspoon cinnamon

1/4 cup butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 tablespoon all-purpose flour

1 tablespoon lemon juice (optional for a slight tang)

For the topping:

Fresh berries (strawberries, blueberries, raspberries) or fruit compote

Whipped cream (optional)

Instructions
 

Prepare the crust:

    - Preheat your oven to 375°F (190°C).

      - Unroll the crescent roll dough and separate it into triangles. Blend the granulated sugar and cinnamon in a small bowl.

        - Sprinkle half of the cinnamon-sugar mixture onto the buttered baking pan (use a 9x13 inch or equivalent size).

          - Line the bottom of the pan with the triangles, overlapping slightly and pressing the seams together to form a cohesive layer.

            - Brush the top of the dough with melted butter and sprinkle it with the remaining cinnamon-sugar mixture.

              Bake the crust:

                - Bake the crescent dough for about 8-10 minutes or until it's golden brown. Remove from the oven and let it cool slightly while you prepare the cheesecake filling.

                  Make the cheesecake filling:

                    - In a large mixing bowl, beat the softened cream cheese until smooth. Add in the granulated sugar and vanilla extract, mixing until well combined.

                      - Add the eggs, one at a time, mixing well after each addition. Mix in the flour and lemon juice until everything is fully incorporated and has a smooth consistency.

                        Assemble the cheesecake:

                          - Pour the cream cheese mixture over the baked crescent dough crust, spreading it evenly.

                            - Optionally, you can place additional pieces of crescent dough over the top of the cheesecake filling if you’d like a demi-crust look.

                              - Bake in the preheated oven for another 25-30 minutes, or until the center is set and the edges are slightly puffed and golden.

                                Cool and serve:

                                  - Once baked, allow the cheesecake to cool at room temperature for at least 30 minutes. Then refrigerate for at least 2 hours to completely set.

                                    - Before serving, top with fresh berries or a fruit compote, and a dollop of whipped cream if you like!

                                      Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 12 servings