Ingredients
Equipment
Method
- Preheat your oven to 350°F with a rack positioned in the middle. Grease a 9x13-inch baking pan and sprinkle 1 to 2 tablespoons of your cinnamon sugar mixture (combine the topping sugar and cinnamon) into the bottom of the pan.0.5 cup granulated sugar, 1 tablespoon ground cinnamon
- Open the first tube of crescent rolls. Unroll the dough and press the seams together to form one solid rectangular piece. Place this into the bottom of the prepared baking pan, ensuring it covers the entire surface.2 packages (8-oz) refrigerated crescent roll dough or sheets
- In a large mixing bowl, combine the softened cream cheese, 3/4 cup sugar, egg, and vanilla extract. Beat the mixture until it is smooth and well combined.16 oz full fat cream cheese, 0.75 cup granulated sugar, 1 large egg, 1.5 teaspoons vanilla extract
- Pour the cream cheese mixture over the bottom crust and spread it into an even layer using a spatula.
- Open the second tube of crescent roll dough. Unroll it and press the seams together as you did before. Carefully place this layer over the cream cheese filling, covering it completely.2 packages (8-oz) refrigerated crescent roll dough or sheets
- Pour the melted butter over the top dough layer and spread it evenly with the back of a spoon. Sprinkle the remaining cinnamon sugar mixture generously over the top.0.5 cup granulated sugar, 1 tablespoon ground cinnamon, 3 tablespoons unsalted butter
- Bake for 26 to 30 minutes, or until the crescent dough has puffed up and turned a beautiful golden brown.
- Place the pan on a wire rack to cool completely. Once cooled, transfer the pan to the refrigerator and chill for at least 3 hours before cutting into bars and serving.
Notes
To ensure a smooth texture, start with room temperature cream cheese and tightly pinch the crescent roll seams to contain the filling. Do not skip the chilling time, as the cheesecake needs to set fully before cutting.
