Effortless Cheesecake Crescent Rolls (Print Version)
# Ingredients:
01 -
16 oz. cream cheese, softened and ready to use
02 -
2 tubes (8 oz. each) crescent roll dough sheets
03 -
1 cup white sugar
04 -
1/4 cup sour cream
05 -
2 eggs, large-sized
06 -
1 tsp vanilla extract
07 -
1 tbsp freshly squeezed lemon juice
08 -
1/4 tsp kosher salt
09 -
1/4 cup all-purpose flour, with a bit extra for dusting as needed
10 -
Powdered sugar to sprinkle on top before serving
# Instructions:
01 -
Turn your oven on to 350°F. Spray the inside of a 9×13-inch pan thoroughly with non-stick spray so nothing sticks. Set it aside—time to prepare the filling!
02 -
Grab a big bowl and use an electric mixer to blend the cream cheese and sour cream until it’s super smooth. Mix in the sugar and beat longer until fluffy. One egg at a time, add them in and mix well (don’t rush this step). Toss in the lemon juice, vanilla, and salt, then mix thoroughly. Finally, stir in the flour just until everything is combined without dry streaks.
03 -
Pop open one can of crescent dough and unfold it into a full rectangular sheet. Being careful not to tear it, lay it flat into your sprayed baking dish, covering the entire bottom.
04 -
Pour the creamy cheesecake mixture over the dough in the dish, then use a spatula to smooth it out evenly from edge to edge. Open the second roll of crescent dough, unfold it gently, and lay this sheet over the filling, covering the whole surface.
05 -
Bake the dish in the oven for around 30 minutes. When you see the top turn a golden color and the center jiggles just a little when you shake the pan lightly, it’s ready. Take it out and place it on a wire rack to cool completely.
06 -
Once the dish is cool, dust plenty of powdered sugar across the top using a small mesh strainer. Slice it into bars or squares, and serve. If you want cleaner slices, chill the dessert in the fridge for an hour first.
# Notes:
01 -
Store leftovers in the fridge for up to 4 days in a sealed container.
02 -
Add a teaspoon of citrus zest into the filling for an extra pop of flavor.
03 -
To keep crescent dough from sticking to your hands, sprinkle flour onto your fingers before handling.