Delicious cheesecake made with a crescent roll crust that is done in no time. It was gone in no time too, only leaving a trace around my waist. But, that’s beside the point. The point is that this cake is delicious and easy to make with only few ingredients. Drop whatever you’re doing right now and make a run to a grocery store. You’ll want to make this cheesecake tonight.
2 packages refrigerated Crescent Rolls2 – 8 oz. packages Cream Cheese, softened
1 Egg Yolk
1 cup Sugar
1 teaspoon Vanilla Extract
Streusel Topping:½ cup Flour
¼ cup Sugar
¼ cup Butter, chilled
Unroll one package of crescent rolls and line the bottom of greased 9x13 inch baking pan. Pinch dough together to seal the seams. Beat cream cheese, sugar, vanilla and egg yolk together until smooth. Spread over the crescent rolls.
Unroll the other can of crescent rolls and place on top of cream cheese mixture.
In a small bowl, mix together flour and sugar for topping. Cut in chilled butter with fork or pastry blender until mixture resembles coarse crumbs. Sprinkle evenly over the top crescent roll.
Bake 10 minutes in preheated oven at 400 degrees Fahrenheit, and then lower the oven heat to 375 degrees and bake an additional 20 minutes. Chill the cake completely before cutting into squares. Keep refrigerated.