Apple Cinnamon Breakfast Cheesecake

By srumbel

I figure with cinnamon-spiced apples and creamy cheesecake sandwiched between a crescent roll crust, it's kinda like a danish ... only easier. And in my opinion, yummier.

from thekitchenismyplayground

Ingredients

• Cheesecake:
• 2 packages crescent rolls
• 2 (8 oz.) packages cream cheese, softened
• 1/2 c. granulated sugar
• 1/4 c. brown sugar
• 1 egg yolk
• 1 tsp. vanilla extract
• Apple Mixture:
• 3 medium tart apples (such as Granny Smith), finely chopped
• 2 T. granulated sugar
• 1/2 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• Cinnamon Sugar Sprinkle:
• 2 tsp. granulated sugar
• 1/4 tsp. ground cinnamon
• Glaze:
• 1/2 c. confectioners sugar
• 1 to 2 tsp. milk

Preparation

Step 1

PREPARE CHEESECAKE: In a large bowl, beat cream cheese with the 1/2 cup granulated sugar and 1/4 cup brown sugar with an electric mixer at medium speed until smooth. Add egg yolk and vanilla; stir to combine. Set aside.
PREPARE APPLE MIXTURE: In a small bowl, stir together chopped apples, 2 tablespoons granulated sugar, cinnamon, and nutmeg. Set aside.

PREPARE CINNAMON SUGAR SPRINKLE: Combine the 2 teaspoons granulated sugar and 1/4 teaspoon cinnamon in a small bowl. Set aside.
ASSEMBLE & BAKE: Unroll one package of crescent rolls and place in the bottom of a 9x13" baking dish coated with non-stick cooking spray. With your fingers, gently press the seams together to seal them. Spread the cheesecake mixture evenly over the crescent roll dough, leaving about a 1/4-inch border along the edges. Spoon the apple mixture evenly over the cheesecake layer. Unroll the remaining package of crescent rolls and place on top of the apple layer. Gently press the seams together. Sprinkle the top evenly with the cinnamon sugar mixture. Bake at 350 degrees for 30-35 minutes, until cooked through and golden brown. Remove from the oven and let cool.

PREPARE GLAZE: Combine confectioners sugar and one teaspoon milk in a small bowl. Stir to combine well. Test to see if the consistency is right to drizzle over the cheesecake ... the mixture should run easily off the edge of a spoon, but not be so thin as to spread out in a pool. If the mixture is too stiff, add another teaspoon of milk and stir. Drizzle over the cooled cheesecake.
Store cheesecake in the refrigerator.