Ingredients
Scale
- 2 cans (8 oz. each) crescent roll dough
- 16 oz. cream cheese (softened)
- 1/4 cup sour cream
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 cup all-purpose flour (plus more for dusting)
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F and grease a 9 x 13-inch baking pan with cooking spray.
- In a mixing bowl, beat softened cream cheese and sour cream until smooth. Add sugar, then mix in eggs one at a time, followed by lemon juice, vanilla extract, kosher salt, and flour until combined.
- Unroll one can of crescent dough into the prepared pan and spread the cheesecake filling evenly over it.
- Place the second can of crescent dough on top of the filling.
- Bake for about 30 minutes until golden brown and set in the middle.
- Cool completely before slicing and dust with powdered sugar before serving.
Notes
- Optional: add fruit topping or drizzle with chocolate for extra flavor.
- Store in the refrigerator for up to 3 days.
- Serve warm or chilled depending on preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American