Flaky crescent dough, creamy cheesecake center and a cinnamon-sugar finish—easy, festive bars to share.
# What You Need:
→ Dough
01 - 2 (8-oz) cans refrigerated crescent roll dough
→ Cream Cheese Filling
02 - 16 oz cream cheese (about 2 cups), softened
03 - 1 cup granulated sugar
04 - 1 1/2 teaspoons vanilla extract
→ Topping
05 - 1/2 cup unsalted butter (1 stick), melted
06 - 1/3 cup granulated sugar
07 - 1 1/2 teaspoons ground cinnamon
# How to Make:
01 - Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan and set aside.
02 - Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared pan, sealing perforations as needed to create a uniform layer.
03 - In a medium bowl, beat the softened cream cheese, 1 cup granulated sugar and vanilla extract until the mixture is smooth and fluffy, scraping the bowl as necessary.
04 - Spread the cream cheese mixture evenly over the dough layer, smoothing the surface with a spatula.
05 - Unroll the second can of crescent dough and gently lay it over the cream cheese layer, pressing to cover as completely as possible and sealing edges.
06 - Pour the melted butter evenly over the top layer of dough, using a brush or spatula to distribute it.
07 - Combine 1/3 cup granulated sugar with 1 1/2 teaspoons ground cinnamon and sprinkle the mixture evenly over the buttered surface.
08 - Bake in the preheated oven for 28 to 32 minutes, or until the top is golden brown and the center is set.
09 - Remove from the oven and allow to cool at least 30 minutes on a wire rack before cutting into 12 bars to ensure clean slices.
10 - Serve warm or chilled. Store leftovers covered in the refrigerator for up to 3 days.
