Looking for an incredibly easy, delicious, fast dessert? This one has it all! Buttery crust, creamy, tangy, lemony, cheesecake filling, and a delicious cinnamon & sugar topping! This goes together in about 10 minutes and bakes for 25… So it’s definitely great for impromptu guests, and Sunday brunch. Enjoy with coffee, tea, or a tall glass of milk.
~ preheat oven to 350 degrees F. ~
2 (8-oz.) tubes refrigerated crescent rolls (I used Pillsbury original)
2 (8-oz.) packages cream cheese, softened to room temperature
1 egg yolk
1 Tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
1 and 1/2 cups sugar (divided)
2 Tablespoons cinnamon
4 Tablespoons butter, melted
Spread one tube crescent rolls in the bottom of an ungreased, 9×13 baking pan. Push perforated edges of rolls together with fingers.
In a large mixing bowl, using an electric mixer, combine softened cream cheese, egg yolk, vanilla, and 1 cup of the sugar until light, fluffy, and smooth. Smooth into pan over the bottom layer of crescent rolls.
Layer the second tube of crescent rolls over the cheesecake filling. Combine remaining sugar and cinnamon. Sprinkle evenly over crescent rolls. Drizzle top with melted butter.
Bake for 25 minutes. Cool to room temperature and cut into squares. Cover and refrigerate leftovers.
Cheesecake squares are yummy at room temperature or cold.