CRESCENT ROLL CHEESECAKE

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CRESCENT ROLL CHEESECAKE
These Cheesecake bars are so good, and they’re so easy to make, with only a few ingredients you have a really wonderful dessert in no time.  The crescent roll dough is so easy to work with, and it gets crunchy on the bottom and top, then you have the creamy cheesecake and the butter sugar topping, and it’s just delicious!  Put this one in your favorites, because you’ll want to make it again.

HERE’S WHAT YOU NEED:

• 2 packages of Crescent Roll Dough – 8 ounces each
• 4 packages of Cream Cheese –  8 ounces each – softened
• 1 Egg
• 1 cup of Sugar
• 1 Tablespoon of Vanilla
• 1/2 cup of Heavy Cream
• 2 Tablespoons of Powdered Sugar

FOR THE TOPPING

• 6 Tablespoons of Butter – melted
• 1/2 cup of Sugar

HERE’S WHAT YOU DO:

Pre-heat the oven to 375 degrees.  Butter the bottom of an 8 X 12 inch dish, and set aside.  Open one package of the Crescent rolls, and unroll the dough, and place it in the bottom of the dish.  Pinch together the perforations, and smooth the dough out as evenly as possible in the bottom of the dish. 

In the mixing bowl of a stand mixer, place the softened cream cheese, and the Heavy Cream, and mix on low until the mixture is smooth.  Add the Sugar, Vanilla, Egg, and Powdered Sugar, and mix again on medium, stopping to scrape down the sides of the bowl, and blending until the cheesecake batter is smooth, and creamy.  Pour the cheesecake batter into the dish, on top of the crescent roll dough.  Open and unroll the second package of Crescent rolls, and place the dough on top of the cheesecake batter, carefully placing it from one end of the dish to the other, forming the top crust.  Melt the Butter in the microwave, and gently pour the butter on the Crescent roll dough, and smooth out with a pastry brush.  Sprinkle the Sugar on top of the butter, as evenly as possible. 

Bake for 30 minutes, or until golden brown, and the cheesecake is done.  Test with a toothpick, to make sure the cheesecake is baked in the center, and not runny.  (You may get some soft cheesecake on the toothpick, but it will be soft, and baked, not runny.  If it’s runny, then continue to bake until there’s no runny batter).  If the top crust is getting too brown, place a piece of foil, loosely over the dish, to finish baking the batter, and prevent the top from becoming too brown.
Remove from the oven, and allow to cool in the dish for about 2 hours, then place in the refrigerator to completely chill, and the cheesecake to set up, and become firm.  Overnight is best, or at least 4 hours in the refrigerator before serving.  Cut in 3 inch squares, serve, and Enjoy!
Makes approximately 8 to 10 servings