Breakfast Cheesecake Recipes

BREAKFAST CHEESECAKE WITH GRANOLA CRUST

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.

BREAKFAST CHEESECAKE

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.

SAVORY BREAKFAST MINI CHEESECAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 24 muffin tin cups with cooking spray or use paper liners.
• Mix bread crumbs, Pecorino Romano cheese, and melted butter together in a small bowl. Spoon about 1 teaspoon mixture into each of the prepared muffin cups, pressing down.
• Beat cream cheese with an electric mixer in a large bowl until fluffy. Beat in eggs one at a time until combined. Stir in Gruyere cheese, half-and-half, ham, bacon, bell pepper, green onions, salt, and pepper. Pour about 1/4 cup of the mixture into each muffin cup, filling each about 3/4 full.
• Bake in the preheated oven until cheesecakes are firm to the touch and lightly browned, about 30 minutes. Remove from the oven and let cool in muffin tins for 10 minutes.

BREAKFAST CHEESECAKE

Steps:

• Press one can of crescent rolls in bottom of a greased 9 x 13 casserole dish.
• Mix cream cheese, sugar, egg yolk and vanilla until smooth.
• Spread over crescent rolls.
• Roll out another can of crescent rolls and place on top of cream cheese.
• Beat egg white and brush on top.
• Combine topping ingredients and sprinkle on top.
• Bake at 350 degrees for 30 minutes.

SWEET BREAKFAST CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Roll out 1 1/2 packages of crescent roll dough into a rectangle and place into a 11x13-inch baking pan. Press together to form a crust.
• Combine cream cheese, 1 1/2 cups sugar, and vanilla extract in a bowl; beat with an electric mixer until creamy. Spread mixture over crescent rolls.
• Roll out remaining 1 1/2 packages of crescent roll dough and place on top of the cream cheese mixture.
• Cream together butter, remaining 1 1/2 cups sugar, and cinnamon in a bowl. Spread over the second crescent roll layer.
• Bake in the preheated oven until puffed up and golden, 30 to 35 minutes.

BED AND BREAKFAST CHEESECAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Melt butter in a 8x2-inch round springform pan in the preheated oven. Let cool 10 minutes.
• Combine graham cracker crumbs and sugar in a bowl; mix well. Pat mixture into the bottom of the springform pan with butter.
• Bake crust in the preheated oven until golden and set, about 10 minutes. Remove from the oven and let cool.
• While crust is cooling, beat eggs using an electric mixer in a bowl for 3 minutes. Add 1 cup sugar and beat for 2 minutes more. Mix in cream cheese and cottage cheese slowly, adding one package of cream cheese at a time. Pour in 1 teaspoon vanilla extract; beat for 10 minutes. Pour filling into the cooled crust.
• Bake in the preheated oven until firmly set, about 1 hour.
• While cake is baking, mix together sour cream, 1/2 cup sugar, and 1/2 teaspoon vanilla extract for frosting. Set aside and allow to reach room temperature.
• Remove cheesecake from the oven. Spread frosting carefully onto the top of the warm cheesecake.
• Return cheesecake to the oven and bake until topping is golden and set, 10 to 12 minutes more.
• Turn off the oven and allow cake to cool to near-room temperature in the oven, as this is key in preventing cracks or dips in cake top, about 30 minutes. Remove from the oven and chill in the refrigerator until ready to serve.

NATE'S HEALTHY BREAKFAST CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
• Pulse graham cracker crumbs, oats, water, soy flour, and cream cheese together in a food processor or blender on high until smooth. Press crust mixture into greased pie pan.
• Mix cream cheese, cottage cheese, milk, and liquid egg substitute in a blender until completely smooth. Pour into a large mixing bowl. Add sweetener, yogurt, soy flour, and vanilla extract and mix well. Pour filling into crust.
• Bake in the preheated oven until top begins to brown, about 1 hour. Let cool completely, 3 to 4 hours. Refrigerate until serving.

CHEESECAKE FOR BREAKFAST

Steps:

• Take top off of yogurt.
• squeeze or spoon honey on top of Yogurt cup.
• Swirl honey into yogurt with a spoon.
• enjoy!