Description
A quick and easy dessert made with flaky crescent rolls and creamy cheesecake filling, topped with a cinnamon sugar blanket.
Ingredients
For the Bars
- 2 cans crescent roll dough (Regular size tubes)
- 16 oz cream cheese (Softened, full fat tastes best)
- 1 cup granulated sugar (Divided into two parts)
- 1 to 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon (Add more if you love cinnamon)
- 4 tablespoons butter (Melted)
- a pinch salt (Optional for the filling)
Instructions
Preparation
- Preheat your oven to 350°F and grease or line a 9×13 inch baking dish with parchment paper.
- In a small bowl, mix together about 1/2 cup of sugar with the cinnamon and set it aside.
Assembly
- Pop open the first can of crescent dough and press it into the bottom of the pan, pinching seams together for a smooth layer.
- In a bowl, beat the softened cream cheese with the remaining sugar and vanilla until creamy and smooth. Optionally, add a pinch of salt.
- Spread the cheesecake filling over the dough layer in the pan.
- Unroll the second can of crescent dough and lay it gently over the filling, pressing seams together lightly.
- Brush the melted butter over the top dough layer and sprinkle with the cinnamon sugar mixture.
Baking
- Bake for about 25 to 30 minutes, or until the top is puffed and golden. Let it cool for at least 20 to 30 minutes before slicing.
- For neat bars, chill the pan for 1 hour before cutting.
Notes
Store bars in an airtight container in the fridge for up to 5 days. Freeze cut bars wrapped tightly for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert, Snack
- Cuisine: American, Mexican