Flaky crescent layers with creamy cheesecake center and cinnamon-sugar topping, simple, festive dessert bars.
# What You Need:
→ Dough
01 - 2 (8 oz) cans refrigerated crescent roll dough
→ Cream Cheese Filling
02 - 16 oz cream cheese, softened
03 - 1 cup granulated sugar
04 - 1 1/2 tsp vanilla extract
→ Topping
05 - 1/2 cup unsalted butter, melted
06 - 1/3 cup granulated sugar
07 - 1 1/2 tsp ground cinnamon
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9 x 13-inch baking pan and set aside.
02 - Unroll one can of crescent roll dough and press it firmly and evenly into the bottom of the prepared pan, sealing any perforations.
03 - In a medium bowl, beat the softened cream cheese with 1 cup granulated sugar and the vanilla extract until smooth and light in texture.
04 - Spread the cream cheese mixture in an even layer over the dough in the pan, smoothing the top with a spatula.
05 - Unroll the second can of crescent dough and drape it gently over the cream cheese, pressing lightly to cover the filling as completely as possible.
06 - Pour the melted butter evenly over the top dough. In a small bowl, combine 1/3 cup granulated sugar with 1 1/2 tsp ground cinnamon and sprinkle the mixture uniformly over the buttered surface.
07 - Bake in the preheated oven for 28–32 minutes, or until the top is golden and the center is set; allow an occasional check near the end to avoid overbrowning.
08 - Remove from oven and allow to cool at least 30 minutes on a wire rack before cutting into 12 bars to ensure clean slices.
09 - Serve warm or chilled. Optionally garnish with fresh berries or a light drizzle of honey before serving.
