Breakfast Cheesecake


A creamy breakfast cheesecake with a warm and soft crust.


2 packages
croissant rolls, refrigerated
2 packages
cream cheese, 8 ounce package, softened
1 cup
egg yolk (save the egg white)


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.