Cheese Pockets
From crossfire 17 years ago
- 50 minutes to make
- Serves 12
This is an OMG recipe. I got this from a coworker. She brings it to every pot luck dinner we have.
Ingredients
- 2 Refrigerated crescent roll dough ( package of 8) shopping list
- 2 – 8 oz. cream cheese shopping list
- 1-cup heavy or whipping cream shopping list
- 1-cup sugar shopping list
- 4 Tbsp. flour shopping list
- 4 large eggs, separated shopping list
- 2 tsp. vanilla shopping list
- 6 tsps. sugar shopping list
- 4 Tbsp. milk or cream shopping list
How to make it
- Preheat oven to 300 degrees. Grease or spray a 9 x 13 pan. Roll out a full package of crescent rolls in the bottom of the pan. Gently seal all perforations.
- Separate the eggs and beat the egg whites until stiff. Set aside.
- In a mixing bowl, beat the cream cheese until fluffy. Gradually add the heavy cream, mixing well. Gradually add the following ingredients and beat well after each addition: sugar, flour, egg yolks and vanilla.
- Gently fold in the beaten egg whites. Pour the filling into the crescent roll lined pan. Gently place the other package of crescent rolls on top of the mixture. Gently wipe the surface of the top crescent rolls with the extra milk or cream. Sprinkle the sugar over the dough.
- Bake at 300 degrees for 45 to 50 minutes until the top is well browned and the center is puffy. Do not overbake as the texture of the finished cheesecake will become grainy. Cool on rack and then refrigerate.
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