Ingredients
8 ounces cream cheese, full fat and softened
1 tube of crescent roll dough
2 lemons, juiced and zested
½ cup +1 tbsp granulated sugar
2 tbsp butter, unsalted and melted
1 tsp vanilla extract
Instructions
Preheat the oven to 350*
Spray the baking pan with nonstick spray
Open the tube of crescent rolls and divide it in half.
Put half of the roll on the bottom of the baking pan, squeezing the perforated sections together
If necessary, stretch the dough to fit the bottom of the pan
In a large mixing bowl combine the softened cream cheese, lemon juice, lemon zest, vanilla and ½ cup sugar. Beat this all together until smooth
Spread this mix on top of the crescent dough in the pan
With the other half of the roll of crescent dough, follow the same directions, squeeze the perforations together, stretch the dough to fit the pan.
Lay the dough on top of the cheesecake filling
Bake for 25 to 30 minutes
Drizzle the melted butter on the top and brush to cover the entire crust
Sprinkle with the remaining sugar
Set to the side to cool, then place in the refrigerator for 6 hours to chill
Slice and serve
Enjoy!
Comments are closed.