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.
Breakfast Cheesecake
Ingredients
- 2 (8) oz packages of cream cheese softened
- 2 packages crescent rolls
- 1 cup sugar
- 1 egg yolk
- 1 tsp vanilla
Instructions
- Preheat the oven to 350 degrees.
- Mix the cream cheese and sugar until light and fluffy.
- Gently add in the egg yolk and vanilla.
- Place one tube of crescent rolls in the bottom of an ungreased 9x13 pan.
- Spread the cream cheese mixture on top.
- Add the second tube of crescent rolls.
- Bake in the oven for 30 minutes, or until golden brown.
Mom2LnJ says
December 19, 2018 at 6:04 amThis is my go-to recipe for brunches! I add almond extract with vanilla. It’s scrumptious!
Laura Strnad says
March 15, 2018 at 9:03 pmWow! 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
September 4, 2014 at 11:20 amI 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
May 26, 2014 at 8:19 pmI’d love to eat this for breakfast! It looks so cute too 🙂
Michelle says
May 25, 2014 at 2:51 pmThis 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
May 24, 2014 at 9:43 pmThanks 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
May 24, 2014 at 12:31 pmThis 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
May 24, 2014 at 11:22 amSeriously — sign me up for this scrumptious breakfast! Looks delish!
Akaleistar says
May 23, 2014 at 10:33 amWow, that looks like a great breakfast!
Chrystal @ YUM eating says
May 21, 2014 at 8:09 amCheesecake for breakfast? Yes, please! This is so amazing! Stopping by from Wednesdays Whatsits!
robert firnhaber says
January 30, 2014 at 8:08 pmWhy 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
January 29, 2014 at 1:51 pmUsed 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
January 20, 2014 at 1:57 amI 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
January 5, 2014 at 3:27 pmThis 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
December 31, 2013 at 11:00 amHello, 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
December 19, 2013 at 10:49 amYum! That sounds so delicious! Pinning! 😉
Winnie says
December 18, 2013 at 12:22 amI’m not a breakfast girl, but with this fabulous cheesecake I’m changing my habit 🙂
Bailey says
September 12, 2013 at 10:15 pmCan the cresent roll be substitute with pastry puff?
Emily Bruno says
September 13, 2013 at 8:40 amHi Bailey, I’ve never tried it with pastry puff- but I don’t think it would be the same.
Lynn says
August 30, 2013 at 2:57 pmCan these be made the day before?
Emily Bruno says
August 31, 2013 at 12:05 amI 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
August 29, 2013 at 9:14 pmI 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
August 25, 2013 at 10:38 amI 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
August 4, 2013 at 11:37 pmThis looks delicious. Do you think maybe adding some cherry preserves and making it cherry breakfast cheesecake would work? =)
Emily Bruno says
August 4, 2013 at 11:40 pmStephanie- 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
August 4, 2013 at 8:12 pmHere 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
August 4, 2013 at 6:45 pmMade 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
August 4, 2013 at 12:23 pmOmg I made them and now it’s cooling can’t wait to try them. They look so delish ♥♡♥
Debbie says
August 4, 2013 at 11:03 amFor some reason, I don’t see the recipe listed???
Emily Bruno says
August 4, 2013 at 12:26 pmSorry about that Debbie, I was having some issues with my server but it should be up and working now! 🙂
Lindsay N. says
August 4, 2013 at 9:40 amThese look delicious!
sue says
August 4, 2013 at 9:18 amthey now make crescent sheets in a tube, I used them at christmas time, they are wonderful :0}
Emily Bruno says
August 4, 2013 at 12:28 pmI just saw those recently– would be perfect for this recipe!!
Dina says
July 30, 2013 at 1:31 pmnice way to celebrate national cheesecake day!
Kelley says
July 2, 2013 at 12:13 amSeriously?! 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
June 14, 2013 at 9:51 pmthis looks SO good! after Vegas this WILL be on my breakfast table
martha says
June 14, 2013 at 6:03 pmyummy! i LOVE this. great photos!
Emily Bruno says
August 5, 2013 at 8:00 pmThanks Martha!
Jamie says
June 14, 2013 at 2:00 pmOh man!! This looks delicious!!!!
Emily Bruno says
August 5, 2013 at 7:59 pmThanks Jamie- it is SO good!