Introduction
Who can resist the perfect combination of tangy lemon and creamy cheesecake? This Lemon Crescent Rolls Cheesecake recipe offers a delightful dessert that’s both easy to make and utterly irresistible. Whether you’re hosting a gathering or satisfying your own sweet tooth, this recipe is bound to impress.
Reasons to Love This Lemon Crescent Rolls Cheesecake Recipe
- Simple ingredients: No complicated or hard-to-find items required.
- Quick prep: Ready for the oven in just 15 minutes.
- Versatile dessert: Perfect for casual treats or elegant occasions.
- Irresistible flavor: The zesty lemon perfectly complements the rich cream cheese filling.
Ingredients You’ll Need
- 2 tubes (8 oz each) refrigerated crescent rolls
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Zest and juice of 1 lemon
- 1/4 cup unsalted butter, melted
- Powdered sugar, for dusting
Possible Ingredient Additions and Substitutions
- Citrus twist: Substitute lime or orange for lemon for a unique flavor.
- Berry boost: Add a thin layer of raspberry or blueberry preserves between the layers for added depth.
- Lower sugar option: Use a sugar substitute to make it more diabetic-friendly.
- Spiced butter: Mix a pinch of cinnamon into the melted butter for a warm undertone.
Tools You’ll Need
- 9×13-inch baking dish
- Mixing bowl
- Hand or stand mixer
- Spatula
- Zester and juicer
Step-by-Step Instructions
- Preheat and prepare: Start by preheating the oven to 350°F (175°C) and greasing your baking dish.
- Base layer: Unroll the first tube of crescent rolls and press them into the dish, sealing the seams.
- Make the filling: Blend softened cream cheese, sugar, vanilla, lemon zest, and juice until creamy.
- Assemble: Spread the cream cheese mixture over the crescent roll layer. Add the second crescent roll layer on top, ensuring seams are sealed.
- Butter and bake: Drizzle melted butter evenly over the top. Bake for 30-35 minutes until golden brown.
- Cool and serve: Allow to cool slightly, then dust with powdered sugar. Refrigerate for at least 2 hours before slicing.
What to Serve with Lemon Crescent Rolls Cheesecake
Pair it with a fresh fruit salad, a dollop of whipped cream, or a hot cup of tea or coffee for the ultimate dessert experience.
How to Store Lemon Crescent Rolls Cheesecake
Keep leftovers in an airtight container in the refrigerator for up to 5 days.
Can I Freeze Lemon Crescent Rolls Cheesecake?
Yes, you can freeze it! Wrap individual portions tightly in plastic wrap and place them in a freezer-safe bag. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions (FAQ)
Q: Can I use low-fat cream cheese?
A: Yes, but the cheesecake may have a slightly less creamy texture.
Q: What if I don’t have a zester?
A: A fine grater works just as well for zesting lemons.
Q: Can I add more lemon juice?
A: Be cautious—too much juice can make the filling too runny.
Resources
AllRecipes – Lemon Desserts Section
Taste of Home – Crescent Roll Recipes
Nutritional Information
Per Serving (approx.):
- Calories: 320
- Fat: 18g
- Carbs: 35g
- Protein: 5g
Conclusion
This Lemon Crescent Rolls Cheesecake is the perfect marriage of simplicity and decadence. With a tangy, creamy filling and buttery crescent layers, it’s a dessert that’s sure to win hearts every time. Whether you’re making it for a special occasion or just because, it’s a treat worth savoring!
See also
PrintLemon Crescent Rolls Cheesecake
Who can resist the perfect combination of tangy lemon and creamy cheesecake? This Lemon Crescent Rolls Cheesecake recipe offers a delightful dessert that’s both easy to make and utterly irresistible. Whether you’re hosting a gathering or satisfying your own sweet tooth, this recipe is bound to impress.
- Prep Time: 15min
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes (including cooling and chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 tubes (8 oz each) refrigerated crescent rolls
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Zest and juice of 1 lemon
- 1/4 cup unsalted butter, melted
- Powdered sugar, for dusting
Instructions
- Preheat the oven: Set the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the crescent roll base: Unroll one tube of crescent rolls and place them in the bottom of the prepared baking dish. Press the seams together to seal.
- Make the cream cheese filling: In a mixing bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, lemon zest, and lemon juice until smooth and creamy.
- Spread the filling: Evenly spread the cream cheese mixture over the crescent roll layer in the baking dish.
- Top with crescent rolls: Unroll the second tube of crescent rolls and place it over the cream cheese layer, sealing the seams.
- Add melted butter: Drizzle the melted butter evenly over the top crescent roll layer.
- Bake: Place the dish in the oven and bake for 30-35 minutes, or until the top is golden brown and bubbly.
- Cool: Remove the cheesecake from the oven and allow it to cool slightly before dusting with powdered sugar.
- Chill: Refrigerate for at least 2 hours before slicing and serving for the best texture and flavor.
Notes
- Cream Cheese: Make sure the cream cheese is softened to room temperature for the smoothest filling.
- Sealing the seams: Press the crescent roll seams firmly to prevent any filling from leaking out while baking.
- Flavor variations: For a twist, try adding a layer of fruit preserves like raspberry or blueberry before adding the top crescent roll layer.
- Serving suggestions: This cheesecake pairs wonderfully with fresh fruit, whipped cream, or even a scoop of vanilla ice cream for an extra indulgent treat.
- Storing leftovers: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 320
- Sugar: 120g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg