8 Serves
97 Mins
11 g
60 g
31 g
Preheat your oven to 175°C and grease a baking pan.
Ingredients, vitamins, and health benefits
Cream Cheese
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EgyptianVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
93 µg / 400 µgCalcium
68 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
148 mg / 1,250 mgPotassium
165 mg / 4,700 mgSodium
482 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
3 g / 28 gSugar
25 g / 50 gSaturated Fat
18 g / 20 gCholesterol
119 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth using an electric mixer.
Add the egg and vanilla extract to the cream cheese mixture, beating until fully incorporated.
Roll out the croissant dough and line the bottom of the prepared baking pan, then spread the cheesecake mixture evenly over the dough.
Bake in the preheated oven for 30 to 40 minutes until the center is set and the edges are golden brown.
Remove from the oven and allow the dessert to cool completely on a wire rack before slicing.
Granulated Sugar
Egg
Vanilla Extract
Croissant Dough
Vitamin A
303 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
93 µg / 400 µgCalcium
68 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
148 mg / 1,250 mgPotassium
165 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
25 g / 50 gSaturated Fat
18 g / 20 gCholesterol
119 mg / 300 mgCaffeine
0 mgNet Carbs
7
g50
g6
g
Indian
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
27 µg / 55 µgAlcohol
0 g