Breakfast Cheesecake

This breakfast cheesecake recipe has been floating around for several years but it is still a favorite with our family!

Ben is employed at Graceland Fruit and they process many varieties of fruit, one being the cherry! If you have never tried the dried cherry, please consider it...the taste is wonderful and the health benefits are many!

I generally make this cheesecake in a glass 9" x 13" baking dish but when shopping recently I spotted disposable cookie sheets and thought they would be perfect for transporting to Ben's workplace!

Just a shout-out to the many Graceland loyal employee's who go above and beyond...enjoy this treat today and please accept my thanks for all you do!!!

Don't those cherries look divine?

Breakfast Cheesecake:

2 - 8oz. packages if Crescent Rolls
2 - 80z. packages cream cheese, softened
1 1/2 cups sugar, divided
1 large egg, separated
1 tsp. vanilla
1/2 cup chopped nuts

Spread one can rolls in a 9 x 13 pan, pressing perforations together to seal. Combine cream cheese, ONE cup sugar, the egg YOLK, and vanilla, mixing well...spread on top of rolls.
Lay the second can of rolls on top of the cream cheese mixture.
Beat egg WHITE and brush on top of the rolls.
Mix remaining 1/2 cup sugar and chopped nuts together and sprinkle over the egg white.
Bake at 350 degrees for 25-30 minutes.

The above mentioned disposable cookie sheet was more like a jelly roll pan, so I used more crescent rolls but the same amount of filling.

Serve with cherry filling (or any other fruit would work OR it is good just on its own)!

Enjoy!