This cheesecake is super fast and easy to make and delicious!


  • 2 pkgs. crescent rolls
  • 2 (8 oz.) pkgs. cream cheese
  • 1/2 to 3/4 c. sugar
  • 1 egg yolk
  • 1 tsp. vanilla
  • 1 bag milk chocolate chips (reserve
  • 1/2 c. chips)


  1. Line a 9 x 13 inch pan with 1 package of crescent rolls, press to seal. Mix cream cheese, sugar, egg yolk, and vanilla until creamy. Add the chocolate chips less the reserved chips. Spread on the filling to 1/4 inch from the edges. Top with second package of crescent rolls. Pinch the edges together. Bake at 350 degrees for 25 to 30 minutes, until golden brown. Remove, frost immediately while hot. Melt reserved chips in microwave and drizzle on iced cheese cake. –FROSTING:–
    1 c. powdered sugar
    1 tsp. vanilla
    1 tbsp. warm milk
    Mix together. Frost baked cheese cake. Refrigerate when cool. Makes 24 to 36 squares.

Comments (2)


This was delicious and easy to make. I drizzled some blackberry glaze on top and only used 1/2 bag of white chocolate, yummy! My husband said it was best cheesecake he had ever eaten. Thanks for the recipe! The next time I make this I think I will try a raspberry glaze.