Crescent Cheesecake Delight (Print Version)
# Ingredients:
→ Crust
01 -
2 cans of crescent dough rolls
→ Filling
02 -
1 cup sour cream
03 -
1 tablespoon fresh lemon juice
04 -
1 teaspoon grated lemon zest
05 -
2 large eggs
06 -
16 ounces of softened cream cheese
07 -
1 cup white sugar
08 -
1 teaspoon vanilla
→ Topping
09 -
Powdered sugar (1/2 cup)
10 -
Whipped cream (optional)
11 -
A mix of fresh berries like blueberries, strawberries, or raspberries
# Instructions:
01 -
Set your oven to 350°F (175°C) and lightly coat a 9x13 inch pan with cooking spray or butter.
02 -
Take one roll of crescent dough, lay it flat in the greased baking pan, and press the edges together so no gaps remain.
03 -
Throw cream cheese, white sugar, and vanilla into a big bowl and beat with an electric mixer until it's super smooth and creamy.
04 -
Mix in eggs one by one, making sure they're blended in well before adding the next. Then, stir in the lemon juice and zest until it all comes together.
05 -
Carefully fold the sour cream into the mixture until it's evenly combined and creamy.
06 -
Pour your cheesecake mixture on top of the dough you just pressed down, spreading it out to cover the edges evenly.
07 -
Gently unroll the second tube of dough and lay it over the cheesecake layer. Seal up any seams by pressing lightly.
08 -
Pop it into the oven for about 30 to 35 minutes. You'll know it's ready when the top is golden and the filling has firmed up.
09 -
Let it cool on the counter for 30 minutes, then stick it in the fridge for at least 2 hours so it firms up perfectly.
10 -
Right before serving, dust the top with powdered sugar. Throw some berries on there and add a dollop of whipped cream if you like.