These cheesecake squares are so easy to make and great to serve at a brunch.  The recipe has been around for years but I thought it was worth sharing.  I’m always looking for easy recipes around the holidays.  Very little prep is needed since these are made with Pillsbury crescent rolls out of the tube.

This version is made with almonds and almond extract.  There is another version made with vanilla and cinnamon which I have also listed below.  Both equally good.

Make sure to make in advance as you have to refrigerate them for easy cutting.

Almond Cheesecake Squares

Ingredients

2 tubes of Pillsbury refrigerated crescent rolls (found in dairy aisle)

2 packages (8 oz each) cream cheese, softened

1 1/2 cups sugar, divided

2 whole egg yolks

1 whole egg white

1 teaspoon almond extract

1/2 cup sliced almonds

Directions

Grease a 9 x 13 pan.  Unroll one tube of the crescent rolls onto the bottom of the pan.  Firmly press perforations to seal.

Beat 1 cup of sugar, the cream cheese, egg yolks and almond extract until smooth.  Spread over the bottom layer of rolls.

Trace the size of the pan onto parchment paper with pencil.  Flip parchment paper and unroll the second tube of crescent rolls on to paper, filling in the outline of the pan.  Press seams together.  Gently place crescent roll dough on top of your cream cheese filling and peel paper off.

Beat egg white until very frothy.  Brush on top of dough.  You may not need all of the egg white.   Sprinkle with remaining 1/2 cup sugar and almonds.

Bake at 350º for 30 minutes or until center is set.  Allow to cool completely.  Refrigerate for easy cutting.

You can  also cut the cheesecake squares in triangles if you prefer smaller portions.

Note:  You can substitute 1 teaspoon vanilla in place of the almond extract and eliminate the almonds.  For the topping mix 1 teaspoon cinnamon with the 1/2 cup sugar.  Sprinkle on top.  

Enjoy!