I’ve never been sure what to call this dish – except decadent! While not really cheesecake, it does have a cheesecake-like flavor because the main ingredient is cream cheese. It’s perfect for a Sunday morning or holiday brunch and while made with cream cheese and crescent rolls, they’re not really biscuits or rolls. It transports well so is a good choice when you have to bring a dish to a gathering.
A friend shared her recipe with me years ago and I tweaked it to come up with my own. The first time I made this recipe for a church brunch, it disappeared from the pan in minutes and people were looking for more. When they didn’t find any, they insisted I share the recipe to make up for the lack of second helpings.
Many pans of these cream cheese biscuits have been made since that first attempt, and it’s always a hit at the holidays. It’s really closer to a dessert than a meal, but cream cheese is good for you, right? It’s even better the next day after refrigerating overnight, but you’ll probably not have any leftovers.
If you’re concerned about carbs or calories, you might want to click away now. Otherwise, you’ve got to try this recipe – I promise you won’t be sorry!
Cheescake Brunch Biscuits
2 pkgs refrigerated crescent rolls
2 (8 oz) pkgs cream cheese
1 1/2 cups sugar (divided)
1/4 cup (1/2 stick) butter
2 tsp vanilla
Open one package of crescent rolls and press in one piece into an oblong or rectangular baking dish.
Mix cream cheese, vanilla and one cup of the sugar by hand just until creamy.
Spread cream cheese mixture over the crescent rolls in the baking dish.
Roll out the second package of crescent rolls and place on top of the cream cheese layer.
Melt the butter and pour on top of the crescent rolls.
Mix remaining 1/2 cup sugar and cinnamon to taste and sprinkle evenly over the butter.
Bake in 350 degree oven for approximately 25 minutes. They will be soft and somewhat creamy. Allow to cool slightly to make cutting easier.