Breakfast Cheesecake With Granola Crust Recipes

BREAKFAST CHEESECAKE

Breakfast Cheesecake image

These cheesecake pastries are a family favorite for breakfast OR dessert! Dust with powdered sugar before serving and store leftovers in the refrigerator.

Provided by Kelly Loney

Categories Desserts

Time 50m

Yield 15

Number Of Ingredients 6

Ingredients

2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 egg, separated
¾ cup sugar
1 teaspoon lemon juice
½ teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Press 1 package's worth of crescent rolls, still connected, onto the bottom of a greased 9x12-inch baking dish.
Combine cream cheese, egg yolk, sugar, lemon juice, and vanilla extract in a bowl; beat with an electric mixer until fluffy. Spread mixture on top of the crescent roll "crust" in the baking dish.
Cover cream cheese filling with the second package of crescent roll dough and brush with egg white.
Bake in the preheated oven until puffed up and golden, 25 to 35 minutes. Remove from oven and allow to cool.

Nutrition Facts : Calories 265.5 calories, Carbohydrate 22.6 g, Cholesterol 45.3 mg, Fat 17.1 g, Protein 4.8 g, SaturatedFat 8.3 g, Sodium 327.8 mg, Sugar 12.2 g

BREAKFAST CHEESECAKE WITH GRANOLA CRUST

Breakfast Cheesecake with Granola Crust image

This is a healthier version of breakfast cheesecake with a granola crust with flax meal and honey instead of sugar. Because life is too short to not have cheesecake for breakfast. Top with fresh berries, if desired.

Provided by Kim

Categories Desserts Cakes Cheesecake Recipes

Time 2h55m

Yield 12

Number Of Ingredients 17

Ingredients

butter for greasing
2 cups rolled oats
1 cup finely chopped almonds
1 ½ cups shredded sweetened coconut
¼ cup flaxseed meal
1 teaspoon ground ginger
¼ teaspoon salt
1 large lemon, zested and juiced
⅓ cup honey
1 large egg, beaten
1 teaspoon vanilla extract
1 (8 ounce) package Neufchatel cheese, softened
2 cups whole-milk Greek yogurt
3 tablespoons honey, or more to taste
1 teaspoon freshly squeezed lemon juice
½ teaspoon lemon zest
1 teaspoon vanilla extract

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
Toss oats, almonds, coconut, flax meal, ground ginger, and salt together in a bowl to combine.
Whisk together lemon juice, lemon zest, 1/3 cup honey, egg, and vanilla in a small bowl until thoroughly combined. Add to the oat mixture and stir using a wooden spoon, or your hands, until well combined. Press mixture firmly into the bottom and up the sides of the springform pan until crust is approximately 1/3-inch-thick on all sides.
Bake in the preheated oven until edges are golden brown and the bottom of the crust is set, about 25 minutes. Remove and cool completely in the pan, about 1 hour. Run a knife around the sides of the pan and gently remove crust from springform pan.
Whip Neufchatel cheese on medium-high speed with an electric mixer in a bowl until completely smooth. Add Greek yogurt, honey, lemon juice, lemon zest, and vanilla extract. Beat on medium-high speed until mixture is smooth and thoroughly combined. Taste and adjust sweetness by adding more honey if necessary.
Pour filling into cooled crust, and refrigerate cheesecake for at least 1 hour. Keep chilled until ready to serve.

Nutrition Facts : Calories 300.9 calories, Carbohydrate 31.4 g, Cholesterol 36.2 mg, Fat 16.9 g, Fiber 4.3 g, Protein 8.7 g, SaturatedFat 7.7 g, Sodium 181.1 mg, Sugar 17.7 g

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