Ingredients
- 2 cans 8 oz. each crescent roll dough
- 16 oz. cream cheese softened
- 1/4 cup sour cream
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 cup all-purpose flour plus more for dusting
- Powdered sugar for dusting
Instructions
Prepare the oven and baking pan: Preheat the oven to 350°F. Grease a 9- x 13-inch baking pan with cooking spray and set aside.
Make the cheesecake filling: In a large mixing bowl, beat the cream cheese and sour cream until smooth. Add the sugar and mix until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the lemon juice, vanilla extract, and salt. Add the flour and mix until fully incorporated.
Roll out the dough: Unroll one can of crescent roll dough, keeping it in a rectangular sheet. Press it into the bottom of the prepared baking pan.
Add the filling and top layer: Spread the cheesecake filling evenly over the dough in the pan. Unroll the second can of crescent roll dough and place it on top of the filling.
Bake: Bake in the preheated oven for about 30 minutes, or until the top is golden brown and the filling is set. Allow to cool completely.
Finish and serve: Dust the cooled rolls with powdered sugar and cut them into your desired shapes. Enjoy!
Serving Suggestions
Serve these Cheesecake Crescent Rolls dusted with powdered sugar and a dollop of whipped cream. They pair perfectly with a hot cup of coffee or tea, making them an ideal choice for breakfast, brunch, or dessert.
Enjoy baking and savoring these delicious rolls!
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