Cheesecake Crescent Bars (Print Version)
# Ingredients:
→ For the dough and crumble
01 -
1 teaspoon ground cinnamon
02 -
¼ cup light brown sugar
03 -
2 cans crescent roll dough from the refrigerator
04 -
½ cup butter, melted
→ For the creamy center
05 -
1 teaspoon vanilla extract
06 -
2 blocks of cream cheese (8 ounces each), softened
07 -
1 cup white sugar
# Instructions:
01 -
Turn your oven on to 350°F. Take out a 9×13-inch pan and lightly grease it with butter or cooking spray so things don't stick.
02 -
Grab your first can of crescent dough, unroll it, and place it flat in the greased pan. Pinch the seams closed to make one big solid dough that covers the bottom.
03 -
Mix together the softened cream cheese, sugar, and vanilla in a bowl until it's creamy and smooth. There shouldn't be any lumps—soft cream cheese helps a ton!
04 -
Take the cream cheese mixture and evenly spread it over the dough layer in the dish. Push it out to the edges with a spatula for full coverage.
05 -
Open the second roll of crescent dough and layer it over the cream cheese mixture. Gently stretch as needed to cover completely, and seal any gaps by pinching seams together.
06 -
In a small bowl, combine the melted butter, brown sugar, and cinnamon. Stir until it looks smooth, then pour it evenly over the dough on top. It'll bake into a tasty caramel-style glaze.
07 -
Bake your dish for roughly 30 minutes, or until the top is golden brown and puffed up. Keep an eye on it so it doesn’t overcook.
08 -
Let everything rest on the counter for 20 minutes before you cut it. For best results, chill in the fridge for 1-2 hours to make cutting easier and enhance the texture.
# Notes:
01 -
You can make this up to two or three days in advance and store it in the fridge.
02 -
For a fruity variation, add a thin layer of pie filling between the cheese mix and the top dough before baking.
03 -
This dish works great for brunch parties or as a laid-back dessert option.