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Description
A creamy breakfast cheesecake with a warm and soft crust.
Ingredients
| 2 | Package | croissant rolls, refrigerated |
| 2 | Package | cream cheese, 8 ounce package, softened |
| 1 | Cup | sugar |
| 1 | egg yolk (save the egg white) |
Instructions
Spread one pkg of croissant rolls in 9x13 pan. Pat until pan is evenly covered.
Beat egg yolk, cream cheese and 1/2 cup of the sugar together. ( I have also added pecans at this point if you want to ) spread cream cheese mixture over rolls.
Spread other package of rolls over cream cheese mixture.
Baste the top of the rolls with the saved egg white then, mix 1/2 cup sugar, 1 teaspoon cinnamon together.
Sprinkle over rolls. I also have added pecans to top (optional)
Bake in 350degree oven 30 minutes.
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Summary
| Yield | |
|---|---|
| Source | Coffeenut |
| Prep time | 15 minutes |
