Ingredients
Cake Batter
2 cans (8 oz/225 g each) refrigerated crescent roll dough
2 packages (8 oz/225 g each) cream cheese, softened
1 cup (200 g) granulated sugar
1 teaspoon vanilla extract
1 egg yolk
Topping
1 egg white, lightly beaten
2 tablespoons melted butter
2 tablespoons granulated sugar
Instructions
Preheat the oven to 350°F (175°C).
Grease a 9×13-inch (23×33 cm) baking dish.
Press one can of crescent roll dough into the bottom of the dish, pinching the seams together.
In a bowl, beat the cream cheese, sugar, vanilla, and egg yolk until smooth.
Spread the cream cheese mixture evenly over the dough.
Place the second sheet of crescent dough on top and pinch the seams closed.
Brush with the beaten egg white, then drizzle with melted butter and sprinkle with sugar.
Bake for 30–35 minutes, or until the top is golden brown.
Cool for at least 20 minutes before slicing. Chill for a firmer, creamier texture.
Optional Glaze
Mix together:
1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla
Drizzle over the cooled cake before serving.