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    Breakfast Cheesecake Casserole


    Source of Recipe


    net

    List of Ingredients




    Breakfast Cheesecake Casserole

    2 pkgs. crescent rolls
    2 pkgs. cream cheese
    ¾ cup sugar
    1 egg
    1 tablespoon lemon juice
    1 teaspoon vanilla extract
    ½ cup powdered sugar
    1-2 teaspoons water

    Unroll 1 package of crescent rolls and place in bottom of a 9x13 dish, pressing seams together. Set aside. Beat cream cheese until creamy. Add sugar and mix well. Add egg, lemon juice, and vanilla. Beat until well blended. Spread over crescent rolls. Take second package of crescent rolls, unroll and place on top of cream cheese mixture. (It works well to unroll them onto waxed paper, press all the seams together and then put on top of cream cheese.) Try to make sure there are no cracks in the crescent rolls and make sure the rolls go all the way to the edges of the pan. Mix the powdered sugar and water to make a thin glaze. Brush, or spread with the back of a spoon, the glaze over the entire top of the casserole before you bake it! Bake in a preheated 350 degree oven for 30-40 minutes. I usually put tin foil over the top of mine and place the dish on a cookie sheet after about 15-20 minutes to make sure it gets done, but does not get too brown. Let cool for at least 15 minutes before you try to cut it. It continues to set as it is cooling.

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