Cheesecake Crescent Rolls (Print Version)
# Ingredients:
01 -
16 ounces cream cheese, softened to room temperature
02 -
16 ounces crescent roll dough, chilled (2 cans)
03 -
1 large egg
04 -
1 ¼ cups white sugar, split
05 -
¼ cup butter, melted
06 -
1 teaspoon cinnamon powder
07 -
1 ½ teaspoons vanilla
08 -
Honey for topping (optional)
# Instructions:
01 -
Turn your oven to 350°F to heat up. Coat a 9x13 pan with cooking spray so nothing sticks. Put it aside for later.
02 -
Mix 1/4 cup of sugar with the cinnamon in a small bowl until it's completely blended. Leave it nearby.
03 -
Combine cream cheese, 1 cup sugar, egg, and vanilla in a big bowl. Mix together until it’s smooth and creamy.
04 -
Open 1 can of crescent dough. Roll it out and press it into the pan’s base, making sure it reaches all edges.
05 -
Evenly spread the cream cheese mixture over the layer of dough, making sure it reaches every corner.
06 -
Roll out the second sheet of crescent dough and carefully place it over the cheesecake filling. Gently pull the dough to cover the edges, smoothing it out as you go.
07 -
Drizzle the melted butter all over the top dough. Finish with a sprinkle of the cinnamon sugar mixture.
08 -
Pop into the oven and bake for 30–35 minutes, or until the top is a golden brown. Check to make sure the sugar is bubbly and caramelized. Let it cool at room temperature once baked.
09 -
Refrigerate for at least 1 hour or overnight. If chilled overnight, let it sit out for 30 minutes before slicing. Cut into 12 bars and, if you'd like, drizzle with some honey before serving.