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Instructions
Spread the cream cheese mixture evenly over the crescent roll
Sprinkle approx. 1/2 cup of the cinnamon sugar mixture evenly over the cream cheese filling. (you want to cover up all of the cream cheese mixture and have a nice cinnamon sugar layer – you will probably use slightly less than 1/2 a cup)
Top with the other crescent dough and sprinkle with approx. 2 tablespoons cinnamon-sugar (you will probably have some cinnamon sugar left over – put it in an airtight container and use it for other recipes – YUM!)
Bake for 30 minutes, remove from oven and let cool completely
Cut and serve warm or refrigerate and serve cool
Notes
Storage:
To Store: Store the cooled cheesecake in an airtight container in the fridge for up to three days.
To Reheat: Reheat in the microwave, one at a time, until warm.
Tips:
Make sure your cream cheese is softened to room temperature before beating.
I prefer to use the sheets of crescent dough to make my bars because they fit very well in a 9 x 13 inch baking pan, but crescent roll dough will work as well.
Be sure to let your bars cool for completely before serving so they aren’t too soft to slice.
Nutrition
Calories: 256kcal | Carbohydrates: 31g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 312mg | Potassium: 49mg | Fiber: 1g | Sugar: 19g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
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