Description
A delightful fusion dessert combining crispy, cinnamon‑sugar‑coated crescent roll layers with a rich, creamy cheesecake filling—perfect for entertaining or indulging anytime.
Ingredients
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
- Two 8‑ounce packages refrigerated crescent roll dough or sheets
- 16 ounces full‑fat cream cheese, softened
- ¾ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- 3 tablespoons unsalted butter, melted and slightly cooled
Instructions
- Prepare Cinnamon‑Sugar: In a small bowl, mix the cinnamon and sugar until well combined. Set aside.
- Preheat and Prep Pan: Preheat oven to 350 °F (175 °C) and position rack in middle. Grease a 9×13‑inch baking pan and sprinkle 1–2 tablespoons of the cinnamon‑sugar mixture evenly on the bottom.
- Create Base Layer: Open one tube of crescent roll dough. Unroll it carefully and press the seams together to form a single rectangular sheet. Place this sheet into the prepared pan, ensuring it covers the bottom completely.
- Make Cheesecake Filling: In a mixing bowl, beat softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Pour this mixture over the base layer in the pan, spreading it evenly.
- Top Layer & Butter Coating: Open the second tube of crescent roll dough, seal seams similarly, and gently place it over the cheesecake filling to form a top layer. Pour melted butter over this layer and spread evenly using a spoon or pastry brush.
- Add Cinnamon‑Sugar Topping: Sprinkle the remaining cinnamon‑sugar generously over the buttered top layer.
- Bake to Perfection: Bake for 26–30 minutes or until the crescent dough is puffed and golden brown. Remove from oven and cool on a wire rack.
- Chill and Serve: Once cooled to room temperature, refrigerate for at least 3 hours to allow the layers to set. Slice into bars before serving.
Notes
- Serve slightly chilled or at room temperature with fresh berries or a drizzle of caramel sauce for added flair.
- Ensure cream cheese is fully softened for a creamy filling without lumps.
- Press seams of crescent rolls tightly to prevent gaps during baking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze individual bars for up to 3 months; thaw overnight in the fridge before serving.
- To reheat, warm individual bars in the microwave for about 10 seconds if you prefer them slightly warm.
