The Healthy My Ass Cookbook

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Index
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Other Dessert Recipes:

Apple Torte

Banana Coco-Nutty Cake

Best Carrot Cake Ever

Butter Pecan Pie

Caramel Maple Pecan Tart

Celebrity Hummingbird Cake

Cherry Cheese Strudel

Cherry Pie

Chocolate - Cherry Cake

Coconut Custard Pie

Coconut Pecan Icing

Coconut Praline Dream Pie

Cream Cheese Brownie Pie

Cream Cheese Icing

Custard Pie

Dr. Bird Cake

Dutch Apple Pie

Easy Cinnamon Crispies

German Chocolate Cake

Gooey Butter Cake

Gooseberry Meringue Pie

Heavenly Chocolate Cake

Kahlua Cream Topping

Kahlua Pumpkin Pie

Meringue Topping

New York Style Cheesecake

Old-Fashioned Rice Pudding

Orange and Almond Dessert Cake

Pecan Glazed Pumpkin Pie Topping

Pecan Pie

Perfect Pie Crust - No Top

Perfect Pie Crust - With Top

Pineapple Cake

Pound Cake

Praline Cream Cheese Cake

Red Velvet Cake

Rum Cake

Sponge Cake

Strawberry Shortcut Cake

Streusel Topping

Sweet Potato Pie

Tart Shell

Turtle Cake

Turtle Tart

Velvet Icing

Cheese Cake

On old fashion cheese cake with a dough crust like I remember from the German bakery.

Ingredients:

3 8-oz. pkgs. Cream Cheese, softened
8 ozs. Sour Cream
1 cup Sugar
2 tsps. Vanilla
5 Eggs
1 8-oz. pkg. Crescent Rolls, refrigerated dough
6 dashes Cinnamon, (optional)

Directions:

Cut up the Cream Cheese and let soften at room temperature in a 2 1/2 quart or larger bowl.  You can microwave on high for 30 seconds to hasten softening.

Preheat an oven to 325°F.

Cream together the cream cheese, Sour Cream, Sugar and Vanilla.  Add the Eggs, one at a time, beating well after each and scraping the side of the bowl with a spatula.

Spread the refrigerated Crescent Rolls dough evenly in the bottom of an ungreased 13"x9" cake pan or two 8"x8" cake pans, sealing the seams.  Pour all the cheese mixture on top or about 3&1/2 cups per 8" square pan.  Bake for about 50 minutes until cheese is set or starts to crack.

Remove from the oven and while still hot, sprinkle cinnamon on top if desired.

Refrigerate any uneaten portions in 2 to 4 hours.

Notes:

The original recipe I got from aunt Clarice omitted the sour cream and I made it that way for decades.  After her sister, my aunt Arlene passed away, her daughter Mary showed me her recipe which was identical in every way except the addition of the sour cream.  Since they often shared recipes, I do not know if Clarice inadvertently left the sour cream out of the recipe she gave me or if the addition of it was Arlene's improvement of it.  Regardless I found it to be less dry with the sour cream so I'm including it here and from now on when I bake it.

You should be able to find and substitute Pillsbury Crescent Recipe Creations Seamless Dough Sheet refrigerated dough for the Crescent Rolls.  That will save you from having to press the seams together and is much easier to handle and press into shape.

See Also:

Praline Cream Cheese Cake - An old fashion cheese cake with a pecan praline addition.

Print

Other Information:

Source: Clarice Langeneckert, my aunt.

Times:
Preparation: 0:30
Bake: 0:50
Total: 3:00

Yield: 1 13"x9" cake
Servings: 12

Nutrition Facts per Serving:
410 Calories
30g Fat (65.3% calories from fat)
9g Protein
27g Carbohydrate
trace Dietary Fiber
159mg Cholesterol
355mg Sodium.

Exchanges per Serving:
1/2 Grain(Starch)
1 Lean Meat
0 Non-Fat Milk
5 1/2 Fat
1 Other Carbohydrates.

Rainbow Line

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