Never have to choose between breakfast or dessert with this delicious Breakfast Cheesecake recipe. With a sweet, creamy filling surrounded by flaky crust it is the perfect coffee pairing or brunch dish.
I love breakfast food, almost as much as I love dessert. Although dessert for breakfast may be frowned upon, no one is going to judge you for this breakfast cheesecake. It’s like the rich, creamy goodness of a cheesecake with the breakfast dignity of a danish. And did I mention is SO easy to make? Seriously, 5 ingredients + 30 minutes.
Flaky, golden brown but soft and creamy in the middle. Perfect with some fruit on top (or dare I say powdered sugar? Chocolate syrup?). This is best served warm from the oven, but it refrigerates and reheats really well. Don’t microwave it for too long though, 15-20 seconds is all it needs. This is one of those dishes that I end up eating the entire pan one-seemingly-harmless-spoonful at a time.
Cheesecake isn't just a dessert!
- 2 (8) oz packages of cream cheese softened
- 2 packages crescent rolls
- 1 cup sugar
- 1 egg yolk
- 1 tsp vanilla
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Preheat the oven to 350 degrees.
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Mix the cream cheese and sugar until light and fluffy.
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Gently add in the egg yolk and vanilla.
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Place one tube of crescent rolls in the bottom of an ungreased 9x13 pan.
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Spread the cream cheese mixture on top.
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Add the second tube of crescent rolls.
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Bake in the oven for 30 minutes, or until golden brown.
Try to keep the seams together, and don't worry if they don't completely touch the edges of the pan. It will puff up while baking. You can also use the new Pillsbury seamless crescent roll dough.
Laura Strnad says
Wow! I love that it only has a few ingredients and is so easy to make. I can even make it with low-fat cream cheese and it would still be good. It looks awesome!
Wanda says
I have a grandson who love cheese cake . He back in school. not much time to come to See is Grandmother. I we’ll get cream cheese keep on hand. Kaleb in marching band he is so sweet very good Grandson love him a lot. grand mother
Shareba @ In Search Of Yummy-ness says
I’d love to eat this for breakfast! It looks so cute too 🙂
Michelle says
This is dangerously easy! Looks like it is way more work than it really is.
I think I know something about one harmless spoonful at a time haha!
Thank you for sharing with See Ya in the Gumbo this week!
Laurie says
Thanks for linking up to the Tip Me Tuesday linky party! {knuckle bumps} Did you know that I can “lend” your blog posts my Google page rank for better search engine traffic? {fabulous} If you upload at least 2 images, 2 steps, and blog post URL into your Tip Junkie craft room, you’ll be in business! {wink} ~ Laurie {a.k.a. the Tip Junkie}
Ginnie says
This is my kind of breakfast! I cannot wait to try this topped with some fresh fruit so I don’t feel quite as guilty;)
Sheila @ Sweet Baked Life says
Seriously — sign me up for this scrumptious breakfast! Looks delish!
Akaleistar says
Wow, that looks like a great breakfast!
Chrystal @ YUM eating says
Cheesecake for breakfast? Yes, please! This is so amazing! Stopping by from Wednesdays Whatsits!
robert firnhaber says
Why do I wish it was breakfast right now?! One sweet indulgent I have are toaster strudels. This looks like a flakier homemade version that you are forcing me to try for Superbowl Sunday.
jonnie rivera says
Used this basic reciepe with a couple of alterations… use maple flavoring and add a can of apples before the last layer ofcrescents. Delish!
Michele says
I have made this a few time but, I added a can of cherry pie filling to the top before refridgersting once, blueberries snother time, and now I am waiting for one in the oven Inwill be topping with pineapple pie filling. Thix is eady and delicious thanks Emily.
The Better Baker says
This is one of my most favorite ALL time favs! I beat the ‘leftover’ egg white, spread it over the top and sprinkle with cinnamon/sugar before baking. LOOOOOVE this awesome dish. Yours is beautiful.
Bea Long says
Hello, I have just come across your blog and I am loving it!! So glad that I have found you. I am so excited about the link up Thursdays. I am not sure how to do it but I still have a day to figure it out. Have a great day. Is this the Sopapilla Cheesecake Bars? I don’t use crescent rolls or puff pastry. I love the recipe though!
Jillian @ Hi! It's Jilly says
Yum! That sounds so delicious! Pinning! 😉
Winnie says
I’m not a breakfast girl, but with this fabulous cheesecake I’m changing my habit 🙂
Bailey says
Can the cresent roll be substitute with pastry puff?
Emily Bruno says
Hi Bailey, I’ve never tried it with pastry puff- but I don’t think it would be the same.
Lynn says
Can these be made the day before?
Emily Bruno says
I have made this the day before but I only reheat individual servings; I’ve never tried to reheat the whole thing. Hope that helps!
Amy S, says
I didn’t take the time to read all the comments to maybe this was mentioned. We often add a can of pie filling over cream cheese layer. Yum! Apple pie filling with a cinnamon-sugar mixture sprinkled over the top crescent layer is really good!
Megan says
I have made these for years but never put the egg in always brushed on top of the top layer of crescents! Also have put chocolate chips and other different stuff in.
Stephanie Dodds says
This looks delicious. Do you think maybe adding some cherry preserves and making it cherry breakfast cheesecake would work? =)
Emily Bruno says
Stephanie- I definitely think that would work, even cherry pie filling would probably work. You could fold the fruit in with the cream cheese filling, or layer it on top of it. Yum!
Diana says
Here is a tip for everyone making these. I’ve had this recipe for several years, and Pillsbury makes a crescent sheet. It’s the crescent rolls without the perforations. They work much better than the rolls. Also, try substituting different extracts for the vanilla. A little cocoa powder will give a chocolate flavor, or add a few crushed pecans or walnuts sprinkled on the cheese layer. It also reheats in microwave nicely.
Sherry Rollins says
Made this recipe today and my family absolutely loved this little dish. This one is a keeper. I will certainly be making this again.
Laura says
Omg I made them and now it’s cooling can’t wait to try them. They look so delish ♥♡♥
Debbie says
For some reason, I don’t see the recipe listed???
Emily Bruno says
Sorry about that Debbie, I was having some issues with my server but it should be up and working now! 🙂
Lindsay N. says
These look delicious!
sue says
they now make crescent sheets in a tube, I used them at christmas time, they are wonderful :0}
Emily Bruno says
I just saw those recently– would be perfect for this recipe!!
Dina says
nice way to celebrate national cheesecake day!
Kelley says
Seriously?! Thats all you need to make this?! I think I have all that in my fridge now! I cant wait to try this Emily! Thanks for the recipe!
And Ill be featuring it at thebreakfasthub.com on July 16th! 🙂
Heather @ French Press says
this looks SO good! after Vegas this WILL be on my breakfast table
martha says
yummy! i LOVE this. great photos!
Emily Bruno says
Thanks Martha!
Jamie says
Oh man!! This looks delicious!!!!
Emily Bruno says
Thanks Jamie- it is SO good!