Saturday, September 22, 2012

DH's Cheesecake Squares

My husband has been making these since I first met him. He brought them to a College and Career Ministry (GAPP) Thanksgiving dinner. They are so easy to make and there's never an empty pan if we take them somewhere.
The Pillsbury website has them down as Sopapilla Cheesecake. DH makes them basically the same, except with twice the filling, no cinnamon, less sugar, and he doesn't measure. He also brushes the top with egg white, not butter. Sometimes he does put a pan in the oven under the squares, since he uses so much filling, to prevent the bottom from browning too fast. I just put the baking dish on baking sheet with a silpat on it, to protect the bottom.

DH's Cheesecake Squares

2 packages/tubes of refrigerated crescent rolls- you know, the scary tubes that POP when you open them?
4- 8 ounce packages of softened Philadelphia cream cheese, we don't do the low or not fat
1/2- 3/4 cups of sugar- we don't like it too sweet
2 eggs, reserve one of the egg whites for an egg wash

You'll also need a 
9x13 pan

Preheat oven to 350 degrees.
Take one tube of crescent roll, unroll the dough and put it on the bottom of  the pan. Press on the seams if it is precut into triangles, to seal the dough.
Beat the cream cheese, sugar, eggs, and vanilla until smooth.
Pour it on top of the crescent roll dough.
Top with the remaining crescent roll dough, if it has seams put it on a cutting board and press the seams to seal first.
Beat the remaining egg white with a tablespoon of water, brush the top of the crescent roll dough with this. Discard the rest. Or, be like DH and just use your (CLEAN) fingers and spread it on top.
Bake until set 45-50+ minutes. Just keep an eye on it. If the top is browning too fast set a piece of aluminum foil on top. Don't crimp the edges with the foil, just lay the sheet on top.
Let cool completely.
Cut into squares.


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