Bed And Breakfast Cheesecake Recipes

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.

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.

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.