Creamy Delight Crescent Rolls Cheesecake (Print version)
Flaky crescent roll cheesecake bars with a smooth vanilla filling and a buttery cinnamon sugar crust.
# Ingredients:
For the layers
01 -
2 cans (8 oz each) refrigerated crescent roll dough or crescent dough sheets
02 -
2 packages (8 oz each / 452 g total) full-fat cream cheese, softened
03 -
1 cup (200 g) granulated sugar
04 -
1 teaspoon vanilla extract
05 -
1/4 teaspoon fine salt
For the topping
06 -
1/2 cup (113 g) unsalted butter, melted
07 -
1/2 cup (100 g) granulated sugar
08 -
1 tablespoon ground cinnamon
# Instructions:
01 -
Preheat the oven to 350°F. Lightly grease a 13x9-inch baking dish.
02 -
Unroll one can of crescent dough into the dish. Press the seams together and stretch it gently to cover the bottom evenly.
03 -
Beat the softened cream cheese, 1 cup sugar, vanilla, and salt with a hand mixer on medium speed until smooth and creamy, about 1-2 minutes.
04 -
Spread the cream cheese mixture evenly over the bottom dough layer, taking it close to the edges without pulling up the dough.
05 -
Unroll the second can of dough on parchment paper and press the seams closed. Flip it over the filling and peel away the parchment.
06 -
Pour the melted butter evenly over the top dough. Stir together 1/2 cup sugar and cinnamon, then sprinkle it evenly over the butter.
07 -
Bake for 32-36 minutes, until the top is deep golden and the center is just set. Cool for 30 minutes, then refrigerate at least 1 hour before slicing into 12 bars.
# Good to know:
01 -
Chill before slicing for the cleanest layers.
02 -
Use full-fat block cream cheese for the best texture.
03 -
Metal pans may bake a few minutes faster than glass pans.