Description

Crescent Roll Cheesecake Bars combine flaky crescent dough with creamy cheesecake filling and a cinnamon-sugar topping, delivering bakery-style indulgence with easy prep.

Ingredients

2 cans refrigerated crescent roll dough
16 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
1 large egg
1/4 cup butter, melted
2 tbsp granulated sugar (for topping)
1/2 tsp ground cinnamon

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Instructions

Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish or line with parchment paper.
Press one can of crescent dough into the bottom of the dish, sealing seams to form a solid base.
In a bowl, beat cream cheese, 1 cup sugar, vanilla extract, and egg until smooth and creamy.
Spread the cream cheese mixture evenly over the dough.
Unroll second can of dough and lay it over the filling, pinching seams and edges to seal.
Brush melted butter over the top layer. Mix 2 tbsp sugar with cinnamon and sprinkle evenly on top.
Bake for 30 minutes until golden brown and set. Cool completely before slicing into bars.

Notes

Store in the refrigerator for up to 4 days.
Can be frozen for up to 2 months—wrap slices individually.
Warm briefly in microwave or oven for fresh-baked flavor.
Add fruit jam or berries to the filling for variation.