Prep Time 30 minutes
Cook Time 30 minutes
cooling time 3 hours
Total Time 4 hours
Servings 36 servings
A creamy cheesecake base topped with walnuts, and buttery canned crescent roll dough and a honey glaze.
- 2 cans Pillsbury™ refrigerated crescent 8 oz each
- 16 oz cream cheese softened
- 1 1/2 cups sugar
- 1/2 teaspoon grated lemon peel
- 2 cups walnuts finely chopped
- 1/2 teaspoon ground cinnamon
- 1/4 cup honey
- 1 teaspoon fresh lemon juice
Preheat oven to 350°. Unroll 1 can of crescent dough and place into an ungreased 9x13 pan.
Beat beat cream cheese, 1 cup sugar and lemon peel on medium speed until fluffy. Spread over prepared dough and set aside.
Combine walnuts, remaining 1/2 cup sugar and cinnamon in a small bowl. Sprinkle over cream cheese.
Place second crescent dough sheet over the first covering the filling.
Combine lemon juice and honey. Brush over dough.
Bake 30 to 35 minutes or until lightly browned. Cool 20 at least minutes.
Refrigerate about 3 hours or overnight. Slice and serve.
Calories: 147, Carbohydrates: 14g, Protein: 2g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 14mg, Sodium: 90mg, Potassium: 47mg, Fiber: 1g, Sugar: 11g, Vitamin A: 169IU, Vitamin C: 1mg, Calcium: 19mg, Iron: 1mg
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