Blueberry Almond Cheesecake

Blueberry Almond Cheesecake

Easy Cheesecake

This cheesecake has been handed down through my family,however, is so easy to make it your own, with just changing up the ingredients.

Original cheesecake recipe:


2 cans of crescent rolls


2 (8-oz) cream cheese

1 cup sugar

1 tsp of vanilla/almond extract or citrus zest

powdered sugar or fruit


Spray oil a 9 x 13 pan.

Place first can of rolls into 9x13 and pinch seams together.

After combining filling, add on top of this and layer second can of rolls to the top of this.

Bake at 400 for 10 minutes and then lower to 350 for next 20 minutes or til browned.

When cooled, add a dusting of powdered sugar to cover the seams.


Instead of vanilla, I added a 1/2 tsp of almond extract to the filling and poured two pints of blueberries on top of the hot cheesecake as soon as it came out of the oven. I also added a light sprinkle of sugar over the blueberries. What an awesome flavor, it just melted in my mouth. NOTE: With this option, I cut the sugar to 1/2 cup knowing I would add the drizzle to top off the blueberries.

Citrus zest to the cream cheese mixture is also a nice summer dessert as well. No changes to the original recipe, just add enough to your liking!

A perfect finish to a summer meal or whenever you want a sweet treat and it can be doubled, using a 10 x 15 sheet. Pillsbury now has the biscuit in a sheet with no seams, they are really nice to use. Otherwise, a small rolling pin works nicely to pinch those seams.


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