Ingredients
Cinnamon Sugar
- 1 Tbsp ground cinnamon
- ½ cup granulated sugar
Cheesecake Bars
- 2 packages (8 oz each) refrigerated crescent roll dough or sheets
- 16 oz full-fat cream cheese, softened
- ¾ cup granulated sugar
- 1 large egg
- 1½ tsp vanilla extract
- 3 Tbsp unsalted butter, melted and cooled slightly
Directions
- Combine the cinnamon and sugar; set aside.
- Preheat the oven to 350°F with a rack in the middle. Grease a 9x13 baking pan and sprinkle 1–2 tablespoons of the cinnamon sugar over the bottom.
- Unroll one tube of crescent dough, press the seams together into one rectangle, and lay it in the bottom of the pan, covering it completely.
- Beat the cream cheese, sugar, egg, and vanilla until smooth. Pour over the crust and spread into an even layer.
- Unroll the second tube the same way and place it over the cream cheese layer, covering it completely.
- Pour the melted butter over the top, spread it evenly (the back of a spoon works), and sprinkle with the remaining cinnamon sugar.
- Bake 26–30 minutes, until the dough is puffed and golden brown. Cool completely on a wire rack, then chill in the fridge. Cut and serve once cold.