Tuesday, January 3, 2012
Yummy Breakfast Cheesecake
To start. One of my really good friends brought me this amazing breakfast cheesecake a couple of days after I had Olivia with some bags of fresh fruit...and I'll tell you what...this was soooooo good and it lasted through several breakfasts, and even some midnight snacks as well. I quickly asked for the recipe, and a few days later saw the same recipe (almost) on Pinterest...it must have been fate!
2 cans Crescent rolls
2 (8oz) pkg. cream cheese, softened
1 cup sugar
1 egg (separated)
1 tsp. vanilla
- cinnamon and sugar mixture
1- Preheat oven to 350.
2- Spread one can of the rolls on the bottom of a greased 9x13 pan.
3- Combine cream cheese, sugar, vanilla, and egg YOLK with mixer.
4- Spread cream cheese mixture over rolls.
5- Top with second can of rolls.
6- Spread egg white over the top of rolls.
7- Sprinkle with as much cinnamon-sugar as you like
8- Bake for 30 minutes, or until done
**Randi's Side Notes**
~ I have tried this recipe both fresh out of the oven, and after being in the fridge, and personally I REALLY prefer it out of the fridge cold.
~ If you are out of eggs, or if you can't have eggs, I saw another version of this that left the egg out completely and just spread 1/4 melted butter on the top instead.