Cheesecake Croissants Recipes

Steps:

• 1. Preheat oven to the specified temperature on your personal can of croissants!
• 2. Pop open the croissant cans and unroll. Do not separate the triangles, but do separate the rectangles. (You should have a total of 4 rectangles per can!
• 3. Place these on a cookie sheet that has been sprayed with your favorite cooking spray. Pinch the seams of the triangles so that they don't separate. Set aside.
• 4. Beat together cream cheese, 1 tablespoon of (softened)butter and powdered sugar (be sure it is cane sugar so that you don't get a twangy taste) until smooth. Note: Sometimes I like less sweet cream cheese frosting, so the powdered sugar levels can be changed to your liking! Set Aside.
• 5. Open up your fruit pie filling (I usually go with apple for breakfast and cherry for dessert, but you can choose whatever flavor filling you want, whenever you want! Just as long as it is not too juicy) If using apple, add nutmeg, cinnamon, allspice to your liking! Because there is never enough flavor in the cans... or be bold and make your own apple pie filling (but the can is easier!)
• 6. Spoon 1/2 to 1 tablespoon of cream cheese mixture onto the croissant rectangles and spread to 1/4 inch of the edges. (more if you really, really, really like cream cheese!)
• 7. Spoon 1/2 to 1 tablespoon of fruit pie filling in the center of the rectangle.
• 8. Fold the rectangles hamburger style (oops, the teacher in me is coming out!) aka short end to short end. Pinch shut.
• 9. Melt the remaining bit of butter in the microwave and brush it on... or get fancy and do an egg white wash instead! I just do butter, because... well... like Paula Dean, I like butter!
• 10. Sprinkle tops with granulated sugar for that sugar-rush!
• 11. Bake for 10-15 minutes... I tend to have to do more because I like my croissants pretty crispy on the outside. Really, it is best to just keep an eye on it, because my oven is not like your oven nor the ovens at the croissant kitchens!
• 12. You can serve these babies hot or put them in the fridge for people to snack on as they please. I usually double the recipe so that we can have them for a couple breakfasts! --Enjoy!

Steps:

• Preheat oven to 350°F. Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9" x 13" baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. Bake for 20 to 30 minutes in 350°F oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.

Steps:

• 1. Preheat oven to 350F.
• 2. Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together.
• 3. In a separate bowl blend the cream cheese, 1 cup sugar and 1 tsp vanilla. Spread over top of dough.
• 4. Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again.
• 5. Melt butter and pour over top layer of crescents. Mix the remaining 1/2 cup of sugar & cinnamon together. Sprinkle cinnamon sugar mixture generously over the top.
• 6. If you don't think that's enough cinnamon sugar on top add more its really up to you there's no rules on this part of the recipe.
• 7. Bake at 350F for 30 minutes until bubbly and bottom crust is slightly brown. Cool, slice and enjoy!