Lemon Cheesecake Crescent Rolls Recipe 435

LEMON CHEESECAKE CRESCENT ROLLS RECIPE - (4.3/5)

Lemon Cheesecake Crescent Rolls Recipe - (4.3/5) image

Provided by lisapearce

Number Of Ingredients 9

Ingredients

GLAZE:
1 package (8-count) refrigerated crescent rolls
4 ounces cream cheese, cold
2 tablespoons granulated sugar
1/2 teaspoon lemon extract
Zest 1/2 lemon
1 cup powdered sugar
2 tablespoons lemon juice
Zest 1/2 lemon

Steps:

In a medium mixing bowl, combine cream cheese, granulated sugar, lemon extract, and lemon zest. Beat on medium-high speed until mixture comes together. Unroll crescent roll dough into triangles; spoon cream cheese filling onto wider end of each triangle. Gently roll the dough, starting with the wider end and tucking the corners, into crescent shapes. Place 2 inches apart on a lightly greased or parchment -lined baking sheet. Bake at 375°F for 12 to 14 minutes or until golden brown. Let rolls cool on a wire rack. Once cool, prepare glaze by combining all ingredients until smooth. Drizzle glaze evenly over rolls.

LEMON CREAM CHEESE BARS

Lemon Cream Cheese Bars image

Nothing brings a recipe to life like fresh lemons! For a change of pace from the standard Southern-style lemon bars, you need to look no further! This recipe is easy and the taste is divine. I have also made this with Splenda® and low-fat cream cheese and they were just as wonderful.

Provided by Pamela Souza LeBlanc

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 2h5m

Yield 24

Number Of Ingredients 7

Ingredients

cooking spray
2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided
2 lemons, zested and juiced, divided
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
2 tablespoons butter, melted
3 tablespoons white sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

Nutrition Facts : Calories 171.1 calories, Carbohydrate 14.6 g, Cholesterol 23.1 mg, Fat 11.5 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 5.7 g, Sodium 209 mg, Sugar 7.1 g

EASY LEMON CHEESECAKE BARS

Easy Lemon Cheesecake Bars image

Lemon cheesecake crescent bars.

Provided by Art Araya

Categories Desserts Cookies Bar Cookie Recipes Cheesecake Bar Recipes

Time 4h10m

Yield 24

Number Of Ingredients 9

Ingredients

2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury®)
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
½ (21 ounce) can Lemon Pie Filling
1 medium lemon, zested and juiced
1 ½ teaspoons vanilla extract
4 tablespoons unsalted butter, melted
1 tablespoon white sugar, or to taste
2 tablespoons confectioners' sugar, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
Unroll both pieces of crescent dough. Lay one piece on the bottom of the prepared pan. Set second piece aside.
Combine cream cheese and 1/2 cup white sugar in a bowl; beat with an electric mixer until smooth. Mix in lemon pie filling, lemon zest and juice, and vanilla extract. Pour over crescent dough in the baking pan and cover with the second piece of dough. Pour melted butter over top and sprinkle with remaining white sugar.
Bake in the preheated oven until golden brown, about 25 minutes.
Remove from the oven and place on a wire rack until completely cool, about 30 minutes. Chill in the refrigerator for at least 3 hours, or overnight.
Dust with confectioners' sugar and cut into 24 bars.

Nutrition Facts : Calories 220.5 calories, Carbohydrate 22.2 g, Cholesterol 41.7 mg, Fat 13.3 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 6.5 g, Sodium 212.3 mg, Sugar 14.5 g

CHEESECAKE ROLLS

Cheesecake Rolls image

These easy, flaky cheesecake rolls are filled with cream cheese, frozen fruit and honey! Any frozen berry can be used for the filling. -Jennifer Stalcup, Vancouver, Washington

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 tube (16.3 ounces) large refrigerated flaky biscuits, such as Pillsbury Grands!
1 cup whipped cream cheese
2 tablespoons honey
3/4 cup frozen wild unsweetened blueberries
1 tablespoon butter, melted
1 teaspoon sugar
1/3 cup confectioners' sugar
2 tablespoons 2% milk
1/2 teaspoon lemon juice

Steps:

Preheat oven to 350°. On a lightly floured surface, separate biscuits and flatten each to a 5-in. circle. In a small bowl, combine cream cheese and honey; gently fold in blueberries. Place 2 tablespoons mixture in center of each circle. Bring edges of dough together above filling; twist and pinch to seal., Place on parchment-lined baking sheets, seam side down. Brush with butter; sprinkle with granulated sugar., Bake until golden brown, 18-21 minutes. Remove from pans to wire racks to cool for 10 minutes. Meanwhile, whisk together confectioners' sugar, milk and lemon juice; brush over rolls. Cool completely. Refrigerate until chilled, if desired. Sprinkle with additional confectioners' sugar. Refrigerate leftovers.

Nutrition Facts : Calories 299 calories, Fat 14g fat (8g saturated fat), Cholesterol 24mg cholesterol, Sodium 535mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.

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